Abstract
Ethanol is the major compound produced during wine alcoholic fermentation from grape juice sugars (glucose and fructose). Due to its toxicity, legal limits, and taxes applied in many countries, the alcohol content is one of the most relevant parameters, that is controlled in wine production all around the world. This chapter clearly explains the principal methods used to perform ethanol analysis in the enology field, describing the methodologies, protocols, and discussing their advantages and disadvantages.
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Acknowledgments
The authors would like to thank the Chemistry Research Centre—Vila Real (CQ-VR) for the financial support, by FCT-Portugal and COMPETE (grant number UIDB/00616/2020 and UIDP/00616/2020).
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Cosme, F., Filipe-Ribeiro, L., Nunes, F.M. (2023). Alcohol Content: Traditional and Advanced Methods. In: Machado de Castilhos, M.B. (eds) Basic Protocols in Enology and Winemaking. Methods and Protocols in Food Science . Humana, New York, NY. https://doi.org/10.1007/978-1-0716-3088-4_2
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DOI: https://doi.org/10.1007/978-1-0716-3088-4_2
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