Reducing sugars

Reducing sugars

Fructose is a natural form of sugar found in fruits and, along with glucose, is the main form of sugar found in grapes. The amounts of fructose + glucose will define whether the wine is sweet or dry and will also be indicative of the progress of the fermentation process. Typically the ratio of glucose: fructose will be 1:1, and ratios outside of this range can be indicative of either tampering or microbial contamination.

Method: Fructose and glucose are measured by HPLC.

Amount to send: 50–100ml

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Where we refer to UKAS Accreditation

The Campden BRI group companies listed below are both accredited in accordance with the recognised International Standard ISO17025:2017 by the United Kingdom Accreditation Service (UKAS). The accreditation demonstrates technical competence for a defined scope of methods, specific to each site, as detailed in the schedules of accreditation bearing the testing laboratory number. The schedules may be revised from time to time and reissued by UKAS. The most recent issue of the schedules are available from the UKAS website

Campden BRI (Chipping Campden) Limited is a UKAS accredited testing laboratory No. 1079 Campden BRI (Nutfield) is a UKAS accredited testing laboratory No. 1207