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is added after the wine's fermentation is complete, will result in a wine that tastes less sweet than a wine whose fermentation was halted. This is because the unfermented grape must will still have roughly equal parts of fructose and the less sweet tasting glucose. Similarly, the process of
222:
Glucose, along with fructose, is one of the primary sugars found in wine grapes. In wine, glucose tastes less sweet than fructose. It is a six-carbon sugar molecule derived from the breakdown of sucrose. At the beginning of the
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Fructose, along with glucose, is one of the principal sugars involved in the creation of wine. At time of harvest, there is usually an equal amount of glucose and fructose molecules in the grape; however, as the grape
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still being present in the wine after fermentation. Very high sugar content will effectively kill the yeast once a certain (high) alcohol content is reached. For these reasons, no wine is ever fermented completely
465:
Effect of Flash
Release and Pectinolytic Enzyme Treatments on Wine Polysaccharide Composition. Thierry Doco, Pascale Williams and Véronique Cheynier, J. Agric. Food Chem., 2007, 55 (16), pp. 6643–49,
284:. During fermentation, glucose is consumed first by the yeast and converted into alcohol. A winemaker that chooses to halt fermentation (either by temperature control or the addition of
337:) with the majority of the population being able to detect sugar or "sweetness" in wines between 1% and 2.5% residual sugar. Additionally, other components of wine such as
271:, the addition of neutral grape spirits stuns the yeast and halts fermentation, leaving a wine with a higher proportion of fructose sugars and creating a sweet wine.
227:
there is usually more glucose than fructose present in the grape (as much as five times more) but the rapid development of fructose shifts the ratio to where at
120:
sugars but three-, four-, five- and seven-carbon sugars are also present in the grape. Not all sugars are fermentable, with sugars like the five-carbon
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the level of fructose will become higher. In wine, fructose can taste nearly twice as sweet as glucose and is a key component in the creation of sweet
277:
235:, may have more fructose than glucose. During fermentation, yeast cells break down and convert glucose first. The linking of glucose molecules with
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In most wines, there will be very little sucrose, since it is not a natural constituent of grapes and sucrose added for the purpose of
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where sucrose (which is one part glucose and one part fructose) is added will usually not increase the sweetness level of the wine.
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Flash release and wine quality. Escudier J.L., Kotseridis Y. and
Moutounet M., Progrès Agricole et Viticole, 2002 (French)
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210:(typically sucrose dissolved in a still wine) is added after the second fermentation in bottle, a practice known as
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292:) will be left with a wine that is high in fructose and notable residual sugars. The technique of
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solely in order to boost the alcohol content – chaptalization does not increase the
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there are generally equal amounts. Grapes that are overripe, such as some
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and "mouth-feel") sometimes encourages winemakers to add sugar (usually
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will be consumed in the fermentation. The exception to this rule is
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Third
Edition pp. 665–66 Oxford University Press 2006
360:. The technique allows for a better extraction of wine
112:, between 15 and 25% of the grape will be composed of
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420:Third Edition p. 317 Oxford University Press 2006
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72:. Grapes accumulate sugars as they grow on the
345:can mask the perception of sugar in the wine.
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325:, humans are least sensitive to the taste of
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191:between the glucose and fructose molecules.
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153:) during winemaking in a process known as
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679:Clarification and stabilization of wine
141:). Sugar's role in dictating the final
33:The sugars in grapes are stored in the
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145:of the wine (and such its resulting
116:. Both glucose and fructose are six-
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179:, a molecule composed of the two
60:are broken down and converted by
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52:possible. During the process of
329:(in contrast to sensitivity to
84:molecules that are produced by
48:are at the heart of what makes
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438:"The Oxford Companion to Wine"
418:"The Oxford Companion to Wine"
13:
1:
705:Glossary of viticulture terms
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376:– an acid sugar found in wine
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398:The Oxford Companion to Wine
239:, in a process that creates
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187:is the enzyme cleaves the
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630:Yeast assimilable nitrogen
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298:, where unfermented grape
288:spirits in the process of
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96:(separated) by the enzyme
92:the sucrose molecules are
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720:History of the wine press
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610:Sparkling wine production
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715:Wine tasting descriptors
206:, to which an amount of
88:from the leaves. During
605:Malolactic fermentation
356:is a technique used in
183:glucose, and fructose.
137:" (meaning without any
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42:
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208:liqueur d'expédition
171:Inverted sugar syrup
635:Yeast in winemaking
587:Carbonic maceration
41:and other compounds
18:Sugar levels (wine)
625:Traditional method
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233:late harvest wines
189:glycosidic linkage
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37:along with water,
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526:Late harvest wine
471:10.1021/jf071427t
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416:J. Robinson (ed)
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317:Sweetness in wine
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323:wine tasting
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249:anthocyanins
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177:disaccharide
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76:through the
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700:Wine bottle
672:Other steps
663:Wine cellar
620:SĂĽssreserve
295:sĂĽssreserve
161:of a wine.
58:wine grapes
763:Categories
579:Maceration
569:Wine press
559:Destemming
510:Winemaking
381:References
331:bitterness
315:See also:
278:overripens
253:terpenoids
241:glycosides
202:and other
169:See also:
94:hydrolyzed
50:winemaking
531:Noble rot
327:sweetness
200:Champagne
185:Invertase
159:sweetness
122:arabinose
98:invertase
74:grapevine
546:Pressing
368:See also
335:sourness
259:Fructose
245:phenolic
237:aglycone
126:rhamnose
106:fructose
90:ripening
730:Terroir
688:Related
536:Vintage
518:Harvest
343:tannins
339:acidity
229:harvest
218:Glucose
165:Sucrose
151:sucrose
110:harvest
102:glucose
82:sucrose
66:ethanol
695:Winery
658:Solera
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424:
404:
286:brandy
212:dosage
130:xylose
118:carbon
68:) and
774:Sugar
645:Aging
100:into
62:yeast
442:ISBN
422:ISBN
402:ISBN
341:and
300:must
269:Port
251:and
147:body
128:and
104:and
35:pulp
653:Oak
467:doi
333:or
321:In
135:dry
80:of
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389:^
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255:.
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124:,
502:e
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20:)
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