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Reducing sugar

This is the sum of all types of sugar, due to their reducing effect on an alkaline copper solution in wine iodometry can be determined. These include the one fermentation through the yeasts fermentable sugars like glucose (Dextrose) and fructose (Fruit sugar), as well as the types of sugar that cannot be fermented, pentoses ). The amount gives the content of residual sugar in wine in grams per liter. The "reducing sugar" value is used in Austria when the State test number determined analytically. See also under total extract and Maillard reaction,

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