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

Table 6

The amount of sugars found in Ethiopian traditional fermented alcoholic beverages (individual sugars (%, w/w) by the HPLC-RI method and total sugar (g/L) by the sulfuric acid method).

S. no.	Beverage types	Number	Concentration of individual sugars (%, w/w)			Total carbohydrate (g/L)
			Fructose	Glucose	Sucrose and maltose
1	Tella	15	0.09 ± 0.12	0.07 ± 0.09	0.08 ± 0.12	12.0 ± 4.9
2	Tej	15	2.98 ± 1.10	1.66 ± 0.60	0.19 ± 0.20	64.5 ± 24
3	Korefe	6	0.30 ± 0.10	0.43 ± 0.30	0.18 ± 0.15	34.4 ± 13.5
4	Keribo	6	0.10 ± 0.05	0.60 ± 0.03	3.00 ± 0.30	50.0 ± 9.1
5	Birz	4	8.50 ± 0.50	5.60 ± 1.40	1.00 ± 0.70	131 ± 18
6	Borde	3	0.09 ± 0.01	4.33 ± 0.01	0.40 ± 0.01	11.3 ± 1.25
7	Netch Tella	4	0.70 ± 1.33	0.79 ± 1.35	0.08 ± 0.03	23.3 ± 2.8
8	Filter Tella	4	1.40 ± 2.70	0.90 ± 1.60	0.36 ± 0.60	19.0 ± 4.1
9	Control Tella	3	0.04 ± 0.01	0.03 ± 0.01	0.12 ± 0.01	102 ± 1.8
10	Control Tej	3	1.77 ± 0.05	1.11 ± 0.04	0.14 ± 0.01	270 ± 5.7