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

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