Difference between revisions of "Sucrose"

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[[file:sucrose.png|thumb|250px|right|Sucrose]]
 
A natural, crystalline disaccharide found in [[Grape|grapes]], most [[Fruit|fruit]] and many plants. This is the type of refined [[Sugar|sugar]] obtained from [[Sugar_cane|sugar cane]], [[Sugar_Beet|sugar beets]] and other sources which, when added to a [[Must|must]] or [[Juice|juice]] to make up for deficiencies in natural sugar, must be [[Hydrolyzed|hydrolyzed]] (inverted) into [[Fructose|Fructose]] and Sucrose by [[Acid|acids]] and [[Enzyme|enzymes]] in the [[Yeast|yeast]] before it can be used as fuel for [[Fermentation|fermentation]].
 
A natural, crystalline disaccharide found in [[Grape|grapes]], most [[Fruit|fruit]] and many plants. This is the type of refined [[Sugar|sugar]] obtained from [[Sugar_cane|sugar cane]], [[Sugar_Beet|sugar beets]] and other sources which, when added to a [[Must|must]] or [[Juice|juice]] to make up for deficiencies in natural sugar, must be [[Hydrolyzed|hydrolyzed]] (inverted) into [[Fructose|Fructose]] and Sucrose by [[Acid|acids]] and [[Enzyme|enzymes]] in the [[Yeast|yeast]] before it can be used as fuel for [[Fermentation|fermentation]].
  
 
[[Category:Glossary]]
 
[[Category:Glossary]]

Revision as of 01:10, 21 September 2017

Sucrose

A natural, crystalline disaccharide found in grapes, most fruit and many plants. This is the type of refined sugar obtained from sugar cane, sugar beets and other sources which, when added to a must or juice to make up for deficiencies in natural sugar, must be hydrolyzed (inverted) into Fructose and Sucrose by acids and enzymes in the yeast before it can be used as fuel for fermentation.