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Invert sugar

Name (also invertose) for the mixture of glucose (grape sugar), fructose (fruit sugar) and a residue of sucrose (household sugar). It is formed by the enzyme invertase during the splitting of the twofold sugar sucrose. Bee honey contains invert sugar in its natural form. Unlike ordinary sugar, it does not tend to form crystals and attracts moisture. However, it is more or less liquid depending on the amount of fructose it contains, as it is only this type of sugar that does not crystallise. In the grapes, sucrose is broken down into its components during ripening. The sugar content in wine (of all occurring types) is indicated in total with "invert sugar in g/l". This unit of measurement is used in EU regulations. See also under reducing sugar and sugar.

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