Explore the Different Sugars Used to Make Your Own Wine
http://www.foodndrinks.net/articles/3574/1/Explore-the-Different-Sugars-Used-to-Make-Your-Own-Wine/Page1.html
Jimmy Cox
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Published on 08/5/2009
There are a few things always the same when you make your own wine. You need to add two things to your fruit no matter what recipe you use, what are they you ask? Sugar and yeast is the two ingredients.
There are a few things always the same when you make your own wine. You need to add two things to your fruit no matter what recipe you use, what are they you ask? Sugar and yeast is the two ingredients. It is these two ingredients that produce the alcohol in the wines through the process of fermentation. Did you know though that there are several varieties of sugar that can be used in wine?
The one sugar to beware of is corn syrup, which is composed of water and glucose. But this can also contain maltose and some different sugars. The corn syrup you see at your local market could have preservatives or vanilla added and this could adversely affect the fermentation of the wine.
Bar sugar can be used to sweeten a wine that has finished fermenting because this is such a finely grained sugar. It happens to have the finest crystals of any of the granulated sugar.
You can use the brown sugar, which just regular sugar with a coating of molasses on it. The lighter brown sugars would be more often used in wine making than the darker brown sugar, which could change the flavor of the wine too much.
Fructose can be used and is a simple sugar found in various fruits along with glucose. By itself, though, it has double the sweetness of glucose. The high the concentration of fructose that is in wine the sweeter it will be. This can ferment quite nicely.
Another simple sugar that is found in many fruit is glucose. This is not nearly as sweet as fructose but is also able to ferment.
Honey can be used in wine making but it varies greatly in sugar content, so it may need to be tested before using it to get the best results.
Invert sugar, which is the result of hydrolysis of the sucrose, that is a combination of fructose and glucose. This invert sugar can be used during the making of the wine and its fermentation process. But it should not be used to enhance the sweetness of finished wine because this will trigger the fermentation process to start up again.
Sucrose, which is found naturally in several plants and fruits, is called a crystalline disaccharide. This is also the kind of refined sugar that comes from sugar beets or sugar cane just to mention a few sources. When this is put with the wine must to sweeten it then it has to be hydrolyzed or inverted to Glucose and Fructose by enzymes and acids that are in the yeast to make it a successful fuel to be use in the fermentation process.
Be aware that when you are trying to come up with your recipes for wine that fruits have varying sugar content. So you have to do some research, so that you know how much of the sugar (whichever kind you use) to the recipe to get the right tasting finished product.
There are many more sugars out there but some are able to ferment while others can't. Some will give you a desirable taste to your wine and some will not. So make sure you know what you are doing when you make your own wine.
The one sugar to beware of is corn syrup, which is composed of water and glucose. But this can also contain maltose and some different sugars. The corn syrup you see at your local market could have preservatives or vanilla added and this could adversely affect the fermentation of the wine.
Bar sugar can be used to sweeten a wine that has finished fermenting because this is such a finely grained sugar. It happens to have the finest crystals of any of the granulated sugar.
You can use the brown sugar, which just regular sugar with a coating of molasses on it. The lighter brown sugars would be more often used in wine making than the darker brown sugar, which could change the flavor of the wine too much.
Fructose can be used and is a simple sugar found in various fruits along with glucose. By itself, though, it has double the sweetness of glucose. The high the concentration of fructose that is in wine the sweeter it will be. This can ferment quite nicely.
Another simple sugar that is found in many fruit is glucose. This is not nearly as sweet as fructose but is also able to ferment.
Honey can be used in wine making but it varies greatly in sugar content, so it may need to be tested before using it to get the best results.
Invert sugar, which is the result of hydrolysis of the sucrose, that is a combination of fructose and glucose. This invert sugar can be used during the making of the wine and its fermentation process. But it should not be used to enhance the sweetness of finished wine because this will trigger the fermentation process to start up again.
Sucrose, which is found naturally in several plants and fruits, is called a crystalline disaccharide. This is also the kind of refined sugar that comes from sugar beets or sugar cane just to mention a few sources. When this is put with the wine must to sweeten it then it has to be hydrolyzed or inverted to Glucose and Fructose by enzymes and acids that are in the yeast to make it a successful fuel to be use in the fermentation process.
Be aware that when you are trying to come up with your recipes for wine that fruits have varying sugar content. So you have to do some research, so that you know how much of the sugar (whichever kind you use) to the recipe to get the right tasting finished product.
There are many more sugars out there but some are able to ferment while others can't. Some will give you a desirable taste to your wine and some will not. So make sure you know what you are doing when you make your own wine.