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Glucose or Dextrose/Meritose/grape sugar is the optimum sugar for a complete fermentation without residual sugar.
Most yeasts love Glucose as they are "glucophil". When alcoholically fermenting grape most which comprises Glucose and Fructose in equal shares, Glucose is primarily consumed in the fermentation. When the wine presents residual sugar, so most of the unfermented sugar consists of Fructose
This website uses cookies, which are necessary for the technical operation of the website and are always set. Other cookies, which increase the usability of this website, serve for direct advertising or simplify interaction with other websites and social networks, will only be used with your consent.
