The largest wine encyclopedia in the world

22.500 Keywords • 49.796 Synonyms • 5.294 Translations • 7.929 Pronunciations • 145.124 Cross-references

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


Sweet-tasting, crystalline food, which is obtained from various plants such as sugar cane or sugar beet. Depending on the number of carbon atoms in a sugar molecule, there are the names pentoses (5 atoms = chemical formula starting with C5) and hexoses (6 atoms = C6). In the metabolism of the human body, the sugars are oxidized, releasing energy while releasing heat, which causes motor function. Most plants produce sugar by the photosynthesis in the form of sucrose and store it in the cells. Part will be in Strength converted and stored in trunk and roots.

Sugar and sugar crystals

Other plants such as the others grapevine split the sucrose into its components glucose (Glucose) and fructose (Fructose) and store them in the berries grapes, Both sugars are so-called monosaccharides and count to the hexoses. In the fermentation They are 90% directly in ethanol and carbon dioxide which is faster with glucose. The fructose sweetens many times as much as the glucose and also dominates in the residual sugar, The arabinose, rhamnose, ribose and xylose, which belong to the pentoses, are not or hardly fermentable and remain as residual sugars.

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

About the Glossary


Privacy Notice:

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