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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.

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The world's largest Lexicon of wine terms.

26,428 Keywords · 47,026 Synonyms · 5,321 Translations · 31,761 Pronunciations · 208,170 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon