Improvement in Analytical Methods for Determination of Sugars in Fermented Alcoholic Beverages

<table class="table-group" id="tab2"><tr><td><table class="table"><tr><td class="thead-hr" colspan="5"><hr/></td></tr><tr class="thead"><td class="align_left">Extraction time (min)</td><td class="align_center">30</td><td class="align_center">60</td><td class="align_center">90</td><td class="align_center">120</td></tr><tr><td class="thead-hr" colspan="5"><hr/></td></tr><tr><td class="align_left">Total carbohydrate (Glu·(g/L))</td><td class="align_center">14.9 ± 0.1</td><td class="align_center">15.1 ± 0.1</td><td class="align_center">25.8 ± 0.2</td><td class="align_center">13.4 ± 0.2</td></tr><tr class="table-tr"><td colspan="5"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

<div>Optimized extraction time for sugar extraction from semiliquid samples.</div>

Journal of Analytical Methods in Chemistry

tab2

Table 2

Table 2: Improvement in Analytical Methods for Determination of Sugars in Fermented Alcoholic Beverages 