Editing Reducing sugar (section)

===Food quality===

The level of reducing sugars in wine, juice, and sugarcane are indicative of the quality of these food products, and monitoring the levels of reducing sugars during food production has improved market quality. The conventional method for doing so is the Lane-Eynon method, which involves [[titrating]] the reducing sugar with copper(II) in Fehling's solution in the presence of [[methylene blue]], a common [[redox indicator]]. However, it is inaccurate, expensive, and sensitive to impurities.<ref>{{cite journal |last1=Leotério |first1=Dilmo M.S. |last2=Silva |first2=Paulo |last3=Souza |first3=Gustavo |last4=Alves |first4=Aline de A. |last5=Belian |first5=Mônica |last6=Galembeck |first6=André  |last7=Lavorante |first7=André F. |date=November 2015 |title=Copper–4,4′-dipyridyl coordination compound as solid reagent for spectrophotometric determination of reducing sugar employing a multicommutation approach |journal=Food Control |publisher=European Federation of Food Science and Technology; International Union of Food Science and Technology |volume=57 |pages=225–231 |doi=10.1016/j.foodcont.2015.04.017 |issn=0956-7135 }}</ref>