Abstract:

Objective: To develop a method for the determination of total sugar in wine by air-segmented continuous flow
analysis (CFA). Methods: Glucose standard solution corrected with sample and the addition of dialyser in the flow path were
used to reduce the matrix effects and color interference. Stream temperature was controlled at 88–92 ℃, and hydrolytic
reaction and complexation reaction were carried out for 5 and 12 min, respectively. Results: In the concentration range
of 0.05–3.0 g/L, there was a good linear relationship between absorbance and concentration (r2 = 0.999 7). The limit of
quantification (LOD) was 0.01 g/L. The recoveries were in the range of 88.1%–102.3% with relative standard deviations
(RSD) between 2.8% and 6.2%. Compared with the titration method from the national standard of China (GB/T 15038—
2006), the relative error was less than 5% and the sample frequency was 45/h. Conclusion: The presented method can be
used to determine total sugar in large quantities of wine.

Key words: wine, total sugar, air-segmented continuous flow analysis (CFA)