grape sugar

The brandy stops the conversion of the grape sugar into alcohol and carbon dioxide.

In fermentation, yeast turns grape sugar into alcohol and carbon dioxide.

Post believed that sucrose (which he called "grape sugar") formed during the baking process.

This is because the warm climate of the region causes grape sugars to rise as acids in the grapes drastically fall.

So the wines pack in a fair punch of alcohol before all the grape sugar is used up during fermentation, which adds body and substance.

Fermentation, the foundation of winemaking, occurs when yeast converts grape sugar into alcohol.

These "off-dry" wines are made by stopping fermentation before all the natural grape sugar has been converted into alcohol and carbon dioxide.

These wines depend on the appearance at harvest time of the special botrytis mold that concentrates the grape sugar.

(see also: Joseph Proust on grape sugar)

Glucose, dextrose or grape sugar occurs naturally in fruits and plant juices and is the primary product of photosynthesis.

They had a sweet-sour taste: a little like lemon, a little like grape sugar, a little like a hospital.

The result is a rich, full-bodied wine heavy with residual sugar, the natural grape sugar left in the wine when fermentation stops.

The hot Mediterranean sun generates a high level of grape sugar, which ferments into alcohol, so the wines are powerful, ranging from 14 to 18 percent alcohol.

For example, an 11.0 %w/w D-Glucose ("grape sugar") solution measured 10.9 Bx using a hand held instrument similar to the one in the photograph.

Terms like halbtrocken and trocken refer to the amount of sugar left in the wine after fermentation has converted grape sugar into alcohol.

Silvered glass was free-blown, then silvered with a solution containing silver nitrate and grape sugar (glucose) in solution, heated, then closed.

Regular Shark Energy contains natural caffeine from coffee, natural strawberry extracts and the Sugar-Free contains natural grape sugar.

Yeasts metabolize the grape sugars into alcohol, along the way freeing up and spinning off the dozens of aromatic chemicals that make wine more than just alcoholic grape juice.

This wine is fortified with the addition of distilled grape spirits in order to boost the alcohol content and stop fermentation thus preserving some of the natural grape sugars.

Glucose or grape sugar, for example, occurs not only in the fruit indicated by its name, but also in other fruits, in corn, in onions, and in the common vegetables.

Apart from glassware, it was a major exporter of dibse, grape sugar, from the famous Dabookeh grapestock characteristic of Hebron.

For example, grape sugar is the monosaccharide glucose, cane sugar is the disaccharide sucrose, and milk sugar is the disaccharide lactose (see illustration).

'Glucose' (Glc), a monosaccharide (or simple sugar) also known as 'grape sugar', 'blood sugar', or 'corn sugar', is a very important carbohydrate in biology.

In 1881 Judge Hiram Bond became involved with the Des Moines, Iowa corn starch and glucose producer the New York Grape Sugar Corporation.

Since 1982, making ice wine in Germany has been governed by rules similar to those laid down for producing traditional late-harvest wines, the most important being that the frozen grapes must contain about 30 percent grape sugar.