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K-FRGLQR Megazyme D-FRUCTOSE & D-GLUCOSE (Liquid Stable Format) ASSAY PROCEDURE
This kit contains 1100 assays.
D-Glucose and D-fructose are found in most plant products. In foods, they are present in significant quantities in honey, wine and beer, and a range of solid foodstuffs such as bread and pastries, chocolate and candies. In the wine industry, the sum of D-glucose and D-fructose termed “total residual sugars” is a key parameter, as this represents the amount of sugar that is available to the yeast for the conversion into ethanol. Total residual sugar levels are monitored throughout the fermentation and after fermentation is complete are adjusted to achieve the desired taste profile. For the vast majority of measurements taken during the wine making process it is unnecessary to differentiate between the D-glucose and D-fructose, allowing them to be quantified simultaneously.
This kit (K-FRGLQR) is suitable for the specific measurement of D-glucose and D-fructose in wines, beverages, foodstuffs and other materials. The procedure formats provided allow for the individual or simultaneous measurement of D-glucose and D-fructose.