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Lexicon

The largest wine encyclopedia in the world with 26,387 Terms.

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Carbohydrates

Group of organic compounds consisting of carbon, oxygen and hydrogen, which are produced in plants during photosynthesis by assimilation of carbon dioxide. They form the basic food and energy source for all organisms and, in plants, the scaffolding substances. Important carbohydrates are above all the various types of sugar. In the vine, the carbohydrate reserves are an important factor for growth in the annual vegetation cycle. In autumn they are stored in the woody part in the form of starch, in spring this is converted into sugar, which provides the energy for budding. During grape ripening, sugar is transported into the berries. In the grape must there are carbohydrates in the form of glucose and fructose as well as the pectins. See all wine ingredients under total extract.

This page was last modified at 23 June, 2021 at 03:38.

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Dominik Trick

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Dominik Trick
Technischer Lehrer, staatl. geprüfter Sommelier, Hotelfachschule Heidelberg

The world's largest Lexicon of wine terms.

26,387 Keywords · 46,995 Synonyms · 5,323 Translations · 31,721 Pronunciations · 203,080 Cross-references
made with ♥ by our author Norbert F. J. Tischelmayer. About the Lexicon

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