You are using an old browser that may not function as expected.
For a better, safer browsing experience, please upgrade your browser.

Log in Become a Member


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 (see Brettanomyces). In contrast, the hexoses are easily fermentable. See also under sucrose.

Voices of our members

Thomas Götz

Serious sources on the internet are rare - and Wine lexicon from wein.plus is one such source. When researching for my articles, I regularly consult the wein.plus encyclopaedia. There I get reliable and detailed information.

Thomas Götz
Weinberater, Weinblogger und Journalist; Schwendi

The world's largest Lexicon of wine terms.

26,380 Keywords · 46,990 Synonyms · 5,323 Translations · 31,714 Pronunciations · 202,606 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon