The polysaccharide content in 27 white winemaking samples was examined using two colorimetric methods (phenol and o-hydroxydiphenyl reagents, respectively). Total polysaccharide (TPS), acid polysaccharide (APS), and neutral polysaccharide (NPS) fractions were determined. The advantages of these methods were demonstrated: linearity, precision, accuracy, and selectivity were studied. The levels of TPS, APS, and NPS depended on varietal characteristics, harvest, and winemaking process.
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Segarra et al. (1995) studied this question.