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Name (Greek pente = five) for monosaccharides (simple sugars) with five carbon atoms in a sugar molecule. Grape must contains small amounts of arabinose, rhamnose, ribose and xylose. These are not or hardly fermentable by the yeasts during fermentation and are thus contained in the residual sugar of the wine. In contrast, the hexoses are easily fermentable. See also under sucrose.

The world's largest Lexicon of wine terms.

25,758 Keywords · 47,058 Synonyms · 5,312 Translations · 31,077 Pronunciations · 174,446 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon