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

Disaccharide

So-called multiple sugars (from the group of oligosaccharides) or carbohydrates that are formed by condensation of two different monosaccharides (simple sugars). These include, for example, cane sugar and beet sugar (both together also known as sucrose), as well as malt sugar and milk sugar. By hydrolysis, the saccharides can be split into their monosaccharides again, as is done, for example, in the fermentation of grape must with the sucrose. See also reducing sugar and sugar.

Voices of our members

Egon Mark

For me, Lexicon from wein.plus is the most comprehensive and best source of information about wine currently available.

Egon Mark
Diplom-Sommelier, Weinakademiker und Weinberater, Volders (Österreich)

The world's largest Lexicon of wine terms.

26,444 Keywords · 47,022 Synonyms · 5,321 Translations · 31,777 Pronunciations · 210,004 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

EVENTS NEAR YOU

PREMIUM PARTNERS