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fructosa (ES)
fruttosio (I)
frutose (PO)
fructose (GB)

The monosaccharide (Plain sugar) is also known as fructose or levulose. Fructose is only in the grapes after the glucose (Dextrose) formed and dominates in overripe or noble rot berries. It is one of the sweetest naturally occurring sugars and sweetens up to three times as much as glucose. At the beginning of the fermentation it is in a 1: 1 ratio with glucose grape, Both are so-called hexoses and are together as invert sugar designated. When fermenting the grape must, glucose is preferably converted into alcohol and carbon dioxide, this is called glucophilic behavior yeasts, That is why fructose dominates in residual sugar of the wine. In contrast to glucose, fructose can be broken down by the human body in diabetes (diabetes). This explains why fructose has long been a useful substitute for sucrose and glucose has been used in diet treatment for diabetics. However, this assessment has changed due to new findings. See under diabetics wine,

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