Sugar Content in Wine

Sugar content in wine is actually the heart that makes the process of making wine possible. In the fermentation process, the sugar that comes from wine grapes is usually converted and broken down into carbon dioxide and yeast by alcohol. The grapes accumulate sugar as part of their growth on grapevine via sucrose molecules translocation. These are often produced during the photosynthesis.

During the time of harvest, 15% to 25% of grapes will be used to create a simple sugar. Both fructose and glucose are considered as six carbon sugars. There are also five, seven, three, or four carbon sugars found in grapes. Here is the list of the six carbon sugar groups found in wines:

  • Glucose

Glucose and fructose is also considered as the main sugar found in most wine grapes. For most wines, glucose tastes less sweet than fructose. This is a type of six carbon sugars that is actually derived from sucrose breakdown.

During the stage that the grapes will ripen, there are actually more quantities of glucose than fructose present on the grape. Still, this shifts to a fast fructose development during the harvest process.

  • Fructose

Fructose is also another important sugar used to create wine.  And in wines, the fructose tastes sweeter as the glucose. Thus, it can really be considered as the key component in the creation of sweet wines. During the fermentation processes, glucose is first consumed by yeast before being converted to alcohol.

  • Sucrose

In most wines, you will only get a bit of taste of sucrose. This is due to the very reason that it is not part of the natural constituent of the grape. This is only added for chaptalization purposes to be consumed all throughout the fermentation processes.

As far as the sugar content of wines are concerned, red wines contain 0.6 g, while white wines contain 1g. The normal wines also contain 0.8g.

Wine Sugar Content

Most white wines and red wines taste dry. Still, they contain only small to moderate amount of sugar. The big question is about the quantity of sugar that is contained in wines? Are there effective ways to identify wines with residual sugar and without? The wine actually ranges 0 to 220 grams per lite sugar that depends on the style. The dry wines contain ten grams every bottle. But still, the taste remains to be dry.

Sugar in wine is also sometimes called as a residual sugar. This does not come from the granulated sugar or corn syrup that some people think of. This is actually obtained from fruit sugars that come from wine grapes. Wine producers also make use of grape or sugar concentrate just to sweeten their wines. This way, they could get a good taste of it.

How Come Wines are dry and Sometimes Sweet?

During the wine making process, yeast eats up the sugar and makes ethanol as its by-product.  A dry wine is also made when yeast eats up the entire sugar. A sweet wine is also made when it stopped before eating the entire sugar. This is also the reason why sweet wines are known to contain less amount of alcohol content that the dry wines.

How to Determine Residual Sugar Content in Wine?

One of the most accurate and essential ways of identifying the sweetness of wine is by simply looking at the tech sheet of it. There are some wine producers that offer technical notes on the wine bottle as their form of courtesy. This is a one way to show wine drinkers the content of wine they make. The residual sugar in wines is mainly displayed in three different ways; percentage, grams per milliliter and grams per liter.

Truly, sugar plays its essential role in wines. Adding it on this beverage makes it even fresher and more delicious to the taste.

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