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
If you would like further information or prices please email us at email@example.com or call our switchboard on +44(0)1386 842000 and they will be happy to direct your call to the relevant person.
Where we refer to UKAS Accreditation
Campden BRI (Chipping Campden) Limited is a UKAS accredited testing laboratory No. 1079 Campden BRI (Nutfield) is a UKAS accredited testing laboratory No. 1207