Sucrose: Difference between revisions

Latest revision as of 23:23, 16 October 2017

A natural, crystalline disaccharide found in grapes, most fruit and many plants. This is the type of refined sugar obtained from sugar cane, sugar beet 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.

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-[[file:sucrose.png|thumb|250px|right|Sucrose]]
+[[file:sucrose.png|thumb|280px|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]]s, most [[fruit]] and many plants. This is the type of refined [[sugar]] obtained from [[sugar cane]], [[sugar beet]] 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 [[acid]]s and [[enzyme]]s in the [[yeast]] before it can be used as fuel for [[ferment]]ation.
 [[Category:Glossary]]