What is the sugar content of wine?!
Answers:
Fructose: One of two simple (reducing) fermentable sugars in grapes and other fruit, the other being glucose!. Isolated, fructose is approximately twice as sweet as glucose!. In wine, a higher fructose concentration will result in a heightened sweetness threshold!.
Galactose: An optical isomer form of glucose!. Sometimes called lactose, although it is not lactose proper!. Not desired as a residual sugar in wine as it oxidizes to form mucic acid!.
Glucose: One of two simple fermentable sugars in grapes and other fruit, the other being fructose!. Glucose is approximately half as sweet as fructose!. An isomer form of glucose, dextrose, is considered to be glucose
http://www!.brehmvineyards!.com/rehydratio!.!.!.
http://www!.calwineries!.com/learn/wine-ch!.!.!.
http://en!.wikipedia!.org/wiki/Sugars_in_w!.!.!.
http://en!.wikipedia!.org/wiki/Residual_su!.!.!.
http://www!.winepros!.org/wine101/enology!.!.!.!.
http://www!.valleyvintner!.com/FreshGrapeW!.!.!.
http://en!.wikipedia!.org/wiki/List_of_gra!.!.!.
http://www!.winepros!.org/wine101/grape_pr!.!.!.Www@FoodAQ@Com
Galactose: An optical isomer form of glucose!. Sometimes called lactose, although it is not lactose proper!. Not desired as a residual sugar in wine as it oxidizes to form mucic acid!.
Glucose: One of two simple fermentable sugars in grapes and other fruit, the other being fructose!. Glucose is approximately half as sweet as fructose!. An isomer form of glucose, dextrose, is considered to be glucose
http://www!.brehmvineyards!.com/rehydratio!.!.!.
http://www!.calwineries!.com/learn/wine-ch!.!.!.
http://en!.wikipedia!.org/wiki/Sugars_in_w!.!.!.
http://en!.wikipedia!.org/wiki/Residual_su!.!.!.
http://www!.winepros!.org/wine101/enology!.!.!.!.
http://www!.valleyvintner!.com/FreshGrapeW!.!.!.
http://en!.wikipedia!.org/wiki/List_of_gra!.!.!.
http://www!.winepros!.org/wine101/grape_pr!.!.!.Www@FoodAQ@Com
It depends on the wine!. Dry wines, which are fermented to completion, retain less sugar than sweet wines and ports, which are not!.Www@FoodAQ@Com
i'm pretty sure it varies according to which oneWww@FoodAQ@Com
Grapes accumulate sugars as they grow on the grapevine through the translocation of sucrose molecules that are produced by photosynthesis from the leaves!. During ripening the sucrose molecules are hydrolyzed (inverted) by the enzyme invertase into GLUCOSE and FRUCTOSE!. By the time of harvest, between 15-25% of the grape will be composed of simple sugars!.
Most of the sugar in the grape juice is converted to alcohol during the fermentation process!. The natural grape sugar that is either unfermented at the end of the fermentation process or added back into the wine, as with a dosage added to a sparkling wine is called the Residual Sugar (RS) and is measured in grams per liter of wine and is often expressed as a percentage!.
Winemakers either let the fermentation process get to the point where the yeast can no longer live due to the alcohol content and therefore cease the consumption of sugar or the winemaker stops the fermentation process by adding SO2!. (The latter being much more common in my experience!.)
So how much RS is in your wine!? It depends on the type of wine, of course, but here are some general guidelines:
DRY wines may have little residual sugar (0!.1 to 0!.2 percent), SEMISWEET wines usually range from 1 to 3 percent, and LATE HARVEST wines may range as high as 28 to 30 percent!.Www@FoodAQ@Com
Most of the sugar in the grape juice is converted to alcohol during the fermentation process!. The natural grape sugar that is either unfermented at the end of the fermentation process or added back into the wine, as with a dosage added to a sparkling wine is called the Residual Sugar (RS) and is measured in grams per liter of wine and is often expressed as a percentage!.
Winemakers either let the fermentation process get to the point where the yeast can no longer live due to the alcohol content and therefore cease the consumption of sugar or the winemaker stops the fermentation process by adding SO2!. (The latter being much more common in my experience!.)
So how much RS is in your wine!? It depends on the type of wine, of course, but here are some general guidelines:
DRY wines may have little residual sugar (0!.1 to 0!.2 percent), SEMISWEET wines usually range from 1 to 3 percent, and LATE HARVEST wines may range as high as 28 to 30 percent!.Www@FoodAQ@Com
