Which method should I use to quantify the polysaccharide content in my must and wine samples ?

I have already made some trials based on the protocol of Segarra and al. (1995) which involves the following;(1) 1mL of sample + 5 mL EtOH 96% v/v + 50uL HCL (1N) and store for 22 hours at ambiant...

07 July 2016 3,660 9 View