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invert sugar

invert sugar (GB)
azúcar invertido (ES)
sucre inverti (F)
zucchero invertito (I)
açúcar invertido (PO)
invertsuiker (N)

Name (also Invertose) for the mixture of glucose (Glucose), fructose (Fructose) and a rest of sucrose (Table sugar). It is caused by the enzyme invertase formed in the decomposition of the double sugar sucrose. Bee honey contains invert sugar in its natural form. Unlike ordinary sugar, it does not tend to crystallize and absorb moisture. However, it is more or less liquid, depending on the amount of fructose contained, because it is only this type of sugar that does not crystallize. During the ripening, the decomposition of sucrose into its components takes place in the grapes. Of the sugar content in wine (of all kinds occurring) is indicated in sum with "invert sugar in g / l". This unit is included EU regulations used. See also below reducing sugar and sugar,

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