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Pentoses

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.

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