The largest wine encyclopedia in the world

22.769 Keywords • 48.570 Synonyms • 5.298 Translations • 7.910 Pronunciations • 150.749 Cross-references

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

beet sugar

sugar beet (GB)
sucre de betterave (F)
azúcar de remolacha (ES)
zucchero di bietola (I)
açúcar m de beterraba (PO)
The one obtained from the sugar beet sugar (Table sugar, granulated sugar) with about half of world production. The main distribution area of ​​this fruit is Europe, but it is also cultivated in the USA, Canada and Asia. The second half of the production comes from the sugar cane, the cane sugar derived from it is chemically identical to the beet sugar. The German chemist Andreas Sigismund Marggraf (1709-1782) first proved the sugar content of the beetroot in 1747. Today's species contain about 18 to 20% sugar. The foundations of industrial sugar production were created by the German scientist Franz Carl Achard (1753-1821). The first beet sugar was produced in its native Silesia. In these two crops is the sugar species sucrose directly contained and is extracted by dissolution, boiling or pressing in aqueous solution and precipitated on further boiling as crystals. This double sugar consists of the simple sugars fructose (Fructose) and glucose (Glucose). Beet sugar (cane sugar) is used in dry form, among others in the winemaking for the enrich used for the purpose of alcohol elevation.

World's largest wine knowledge database, made with by our author Norbert Tischelmayer.

About the Glossary


Privacy Notice: ×

Cookies facilitate the provision of our services. By using our services, you agree that we use cookies.