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Fructose

The monosaccharide (simple sugar) is also known as fructose or levulose. Fructose is formed in grapes only after glucose (grape sugar) and dominates in overripe or noble rotten berries. It is one of the sweetest naturally occurring sugars and is up to three times sweeter than glucose. Both belong to the so-called hexoses and together are known as invert sugar.

Weintraube - Inhaltsstoffe (Zucker, Säuren, Phenole, Aromastoffe)

Wine berry: 1 and 12.b = phenols, 10.c and 11.c = sugars, 10.b = tartaric acid, 12.d = flavour

Fermentation

At the beginning of fermentation, it is present in the grape must in a 1:1 ratio with the glucose. However, the glucose is preferentially or more quickly converted into alcohol and carbon dioxide, which is known as the glucophilic behaviour of the yeasts. This is why fructose dominates in the residual sugar of the wine. In contrast to glucose, fructose can be broken down by the human body in diabetes. This explains why fructose has long been used as a useful substitute for sucrose and glucose in the dietary treatment of diabetics. However, new findings have changed this view. See also under diabetic wine.

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Prof. Dr. Walter Kutscher

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Prof. Dr. Walter Kutscher
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The world's largest Lexicon of wine terms.

26,603 Keywords · 47,096 Synonyms · 5,317 Translations · 31,935 Pronunciations · 227,440 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

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