wein.plus
Attention
You are using an old browser that may not function as expected.
For a better, safer browsing experience, please upgrade your browser.

Log in Become a Member

Beet sugar

The sugar obtained from sugar beet (household sugar, granulated sugar), which accounts for around half of global production. The main area of distribution of this fruit is Europe, but it is also cultivated in the USA, Canada and Asia. The second half of production comes from sugar cane, and the cane sugar obtained from it is chemically identical to beet sugar. The German chemist Andreas Sigismund Marggraf (1709-1782) first identified the sugar content of beetroot in 1747. Today's species contain around 18 to 20% sugar.

Rübenzucker - Pflanze, Rübe

The foundations of industrial sugar production were laid by the German scientist Franz Carl Achard (1753-1821), and the first beet sugar factory was established in his native Silesia. The sugar type sucrose is contained directly in these two crops and is extracted by dissolving, boiling or pressing in an aqueous solution and precipitated as crystals (granulated sugar) during further boiling. This disaccharide consists of the simple sugars fructose (fruit sugar) and glucose (grape sugar). Beet sugar (cane sugar) is used in dry form in winemaking, among other things, for fortification to increase alcohol content.

Voices of our members

Prof. Dr. Walter Kutscher

In the past, you needed a wealth of encyclopaedias and specialist literature to keep up to date in your vinophile professional life. Today, Wine lexicon from wein.plus is one of my best helpers and can rightly be called the "bible of wine knowledge".

Prof. Dr. Walter Kutscher
Lehrgangsleiter Sommelierausbildung WIFI-Wien

The world's largest Lexicon of wine terms.

26,569 Keywords · 47,074 Synonyms · 5,318 Translations · 31,902 Pronunciations · 224,716 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

EVENTS NEAR YOU

PREMIUM PARTNERS