One of the mysteries of the English language finally explained.
Dextrose present in or derived from grapes.
- ‘Its primary role is to convert the grape sugar into alcohol and, secondly, its metabolic activities result in the production of higher alcohols, fatty acids and esters - important flavour and aroma compounds that are essential for consistent and predictable wine quality.’
- ‘Because the grapes must be left on the vines until the very last moment to obtain the maximum grape sugar, the risk of losing a crop is very high.’
- ‘White sugar is known by many names, including sucrose, table sugar, cane sugar, beetroot sugar, grape sugar, refined sugar, or granulated sugar.’
- ‘Dry white wines are made by allowing all of the grape sugar to turn into alcohol.’
- ‘In the best cases this will be natural grape sugar, in the worst, sacks of cane sugar.’
- ‘‘The grapes grown in the Pirin region will be of high quality, with a high percentage of grape sugar’.’
- ‘The base wine is bottled, natural grape sugar and yeasts are added, the bottles are sealed, and the second fermentation begins.’
- ‘Notice that not all grape sugar is converted to ethanol.’
- ‘These concentrates contain all the natural grape sugar needed to produce a normal table wine (although "dessert" varieties may need more sugar adding).’
- ‘If the fermentation process is stopped by the winemaker before all the grape sugar is converted into alcohol, or if the fermentation stops by itself, the sugar that has not been converted into alcohol remains in the wine - we call that remaining sugar the "residual" sugar.’
- ‘They are derived from grape sugar and constitute the first visible product of photosynthesis.’
- ‘‘Superior’ quality concentrates: these contain all the natural grape sugar needed for fermentation.’
- ‘This baking process acts on the grape sugar and gives the Sherry its distinct flavor.’
- ‘It is the alcoholic fermentation resulting from the natural transformation of grape sugar into alcohol.’
- ‘The cycle continues until the wine-maker judges that sufficient grape sugar has been fermented to alcohol, and sufficient colour has been extracted, at which time the wine is run off and fortified just as described in port, wine-making.’
grape sugar/ɡrāp ˈSHo͝oɡər/
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