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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.

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Egon Mark

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

The world's largest Lexicon of wine terms.

26,403 Keywords · 47,035 Synonyms · 5,323 Translations · 31,737 Pronunciations · 205,287 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon