id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-552	WINKLER, Igor; VITVITSKA, Antonia	ELABORATION OF A METHOD TO DETERMINE THE DRY WHITE WINE FALSIFICATION WITH SUCROSE	2018	4	.pdf	application/pdf	2256	99	46	Potentially, this method can also be applied to analyze wine blending samples and to control their affinity by the ratio between reducing and non-reducing sugars contents. Determined sugars contents (X, mmole/l) in different wine samples Sample 1 Х (source wine) 2 Х (intentional falsification) 3 (1), inverted 1.8 19.7 (1), untreated 1.7 12.9 (2), inverted 2.2 4.8 (2), untreated 1.4 4.2 (3), inverted 2.3 5.0 (3), untreated 1.2 4.5 As seen from the data of Table 1, column 2, almost no sucrose was found in the sample 1 (its inverted and untreated X values were 1,8 and 1,7 or almost identical) while in two other samples the concentration of sucrose was about 1 mmole/l (0,34 g/l).	cache/fens-552.pdf	txt/fens-552.txt