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The monosaccharide (simple sugar) is better known as grape sugar (dextrose). This type of sugar is formed first in the grapes. At the beginning of fermentation, it is found in the grape must with fructose (fruit sugar) in a ratio of one to one. Both types of sugar belong to the hexoses and are together called invert sugar. They have very different sweetness levels; fructose is about two and a half times sweeter than glucose. During fermentation, glucose is preferentially converted into alcohol and carbon dioxide. This is why fructose dominates in the residual sugar of the wine. In contrast to fructose, glucose cannot or can only with difficulty be broken down by the human body in diabetes (diabetes).

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The world's largest Lexicon of wine terms.

25,987 Keywords · 46,819 Synonyms · 5,324 Translations · 31,321 Pronunciations · 183,167 Cross-references
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