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Lexicon

The largest wine encyclopedia in the world with 26,382 Terms.

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Sucrose

This disaccharide (also known as sucrose, disaccharide) is a carbohydrate. It is found in almost all plants where it supports the transport of energy and carbon in the phloem of the leading tissue. Sucrose is found in large quantities in sugar cane and sugar beet, which is why they are used for the industrial production of cane sugar and beet sugar. These two chemically identical sugars are also known as household sugar or crystal sugar. Sucrose consists of one molecule each of the two monosaccharides fructose (fruit sugar) and glucose (glucose), which are linked to each other. The substance is formed during photosynthesis in the leaves and is partly transported to the berries. In these, the enzyme invertase splits the substance into the two monosaccharides. The resulting mixture is called invert sugar. During pressing, it enters the grape must and is the basis for alcoholic fermentation.

This page was last modified at 23 June, 2021 at 03:39.

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The world's largest Lexicon of wine terms.

26,382 Keywords · 46,989 Synonyms · 5,323 Translations · 31,716 Pronunciations · 202,680 Cross-references
made with ♥ by our author Norbert F. J. Tischelmayer. About the Lexicon

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