SIGN UP LOG IN

The largest wine encyclopedia in the world

23.006 Keywords • 48.228 Synonyms • 5.304 Translations • 28.313 Pronunciations

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

sucrose

saccharosis (GB)
sucrose (GB)
sacarosa (ES)
saccarosio (I)
sacarose (PO)
sacharose (N)

This disaccharide (also sucrose, double sugar) is one of the carbohydrates, It occurs in almost all plants where there is energy and carbon transport in the phloem of the leading tissue supported. Sucrose is contained in large quantities in sugar cane and sugar beet, which is why it is used for the industrial production of cane sugar and beet sugar be used. These two are chemically identical sugar are also known as table sugar or granulated sugar. Sucrose consists of one molecule each of the two monosaccharides fructose (Fructose) and glucose (Dextrose) that are linked together. The fabric is used in the photosynthesis formed in the leaves and partly transported to the berries. This is done by the enzyme invertase a split into the two monosaccharides. The resulting mixture is called invert sugar designated. At the Press it gets into the grape and is the basis for alcoholic fermentation,

World's largest wine knowledge database, made with by our author Norbert Tischelmayer.

About the Glossary

Calendar EVENTS NEAR YOU

Privacy Notice: ×

Cookies facilitate the provision of our services. By using our services, you agree that we use cookies.