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Reducing sugar

This is the sum of all types of sugar, which by virtue of its reducing effect on an alkaline copper solution in the wine iodometry can be determined. These include the one at fermentation through the yeasts fermentable sugars such as glucose (Glucose) and fructose (Fructose), as well as the hardly or hardly fermentable sugars ( pentoses ). The amount gives the content residual sugar in wine in grams per liter. The value "reducing sugar" is used in Austria when awarding the State test number determined analytically. See also below total extract and Maillard reaction,

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