grape sugar


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grape sugar:

see glucoseglucose,
 dextrose,
or grape sugar,
monosaccharide sugar with the empirical formula C6H12O6 . This carbohydrate occurs in the sap of most plants and in the juice of grapes and other fruits.
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grape sugar

[′grāp ‚shu̇g·ər]
(biochemistry)
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.
References in periodicals archive ?
Grape sugar is the raw material for alcoholic fermentation, so wine sweetness declines in direct relation to the increase in alcohol during winemaking.
Vine nitrogen status impacts yield, vigor, shoot growth, berry size, grape acidity, grape sugar content, skin phenolics and grape aroma compounds.
This problem has many causes, as a consequence of grape sugars increasing at harvest.
Vine water status can accurately be assessed by means of stem water potential or carbon isotope discrimination measured on grape sugars.
Gallo has paid bonuses, and other wineries pay bonuses based on grape sugar levels, or for sustainable certification.
The table on this page shows the average grape sugar (degrees Brix) for Cabernet Sauvignon in Napa County for every year from 1971 through 2001.
The basics we already know: as grape sugar gets depleted during a fermentation and the ethanol content increases, the yeast is faced with increasingly more toxic waste (ethanol) while seeing increasingly less food (sugar).
Native yeasts hang around in the winery atmosphere, waiting to pounce and start converting grape sugars into alcohol.
Yet when pressed, grape sugars and acids extract a thick, sticky, cloudy green composite.