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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.

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The world's largest Lexicon of wine terms.

26,076 Keywords · 46,829 Synonyms · 5,324 Translations · 31,411 Pronunciations · 186,794 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon