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

The monosaccharide (Simple sugar) is also known as fructose or levulose. Fructose is in the grapes only after the glucose (Grape sugar) 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 with the glucose in the ratio 1: 1 im grape, Both are among the so-called hexoses and be together as invert sugar designated. During the fermentation of the grape must glucose is preferably converted into alcohol and carbon dioxide, this is called glucophilic behavior of the yeasts, Therefore, fructose dominates in the residual sugar of the wine. In contrast to glucose, fructose in diabetes (diabetes) can be broken down by the human body. This explains why fructose has long been considered a useful substitute for sucrose and glucose was used in the diet treatment for diabetics. However, this assessment has changed as a result of new findings. See under diabetics wine,

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