240 M. Luz Sanz and Isabel Mart ́ınez-Castro
Ta b l e 7. 3Neutral sugars content in different wines. Range in mg/LSweet white(Liu andDavis 1994)Medium-dry(Liu andDavis 1994)Red(LiuandDavis 1994)Red (del Alamoet al. 2000)Red (Bernalet al. 1996)Italian red(Cataldi andNardiello 2003)Italian white(Cataldi andNardiello 2003)Red (Usseglio-Tomasset andAmerio 1978)Ribose32124nd–7115—21nd–28tr–31Rhamnose34123nd–7610–152–15Arabinose205051010–375–2019–17935–1205–4010–134Fucose31313ndXylose107825nd–1123–3311–585–455–276–24Mannose31–736–11nd–11Glucose101709690150–40013–365–1455–22020–162Galactose80140–94028–4125–7922–8510–65tr–119Fructose16–50nd–8623–31525–178Sucrose6012020–110,^-Trehalose5504208–37nd: not detectedtr: traces