GLUCOSE, 5 kg

Glucose or dextrose/meritose/grape sugar is the optimal sugar for complete fermentation without residual sugar.

Most yeasts like glucose, so they are "glucophilic". During alcoholic fermentation of grape must, which contains equal amounts of glucose and fructose, the glucose is preferentially fermented. If the finished wine is still residually sweet, most of the unfermented sugar consists of fructose.