Sucrose is not legally permitted as an additive in wines in Australia except for Sparkling Wine production. Its presence is detected by “inverting” it to glucose and fructose and subsequent quantification enzymatic analysis. The inverted sugar concentration is compared to that of an untreated sample where the difference, if any, is attributable to sucrose.
10mL of sample required
Either Request a Free EasyTest Sample Kit or package and supply your own 10ml sample.