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Glycosyl-glucose assay

Glycosyl-glucose Assay (GB)

Chemical method (also GG-analysis, GG-assay, GG-sample) for the determination of flavorings or substances in grapes and wines by potential measurement of the Aromas and thus, to a certain extent, the quality of the wine. It was from the Australian Wine Research Institute AWRI initially developed on a complex, manual basis and automated in the meantime. Put simply, the glycosides (Flavor precursors or primary flavors) isolated and their conversion to glucose (Grape sugar). This can be done already in early maturity of the grapes and also in aged wines. Investigations have shown that the GG value increases with increasing aging the wine is sinking. The analysis is mainly used to determine the influence of different viticultural techniques. The procedure is intended as an additional objective possibility of a qualitative wine review be used. In the context of the analysis, the new growth term concept emerged Engustment, See also below quality system,

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