This website uses cookies, which are necessary for the technical operation of the website and are always set. Other cookies, which increase the comfort when using this website, are used for direct advertising or to facilitate interaction with other websites and social networks, are only set with your consent.
Configuration
Technically required
These cookies are necessary for the basic functions of the shop.
"Allow all cookies" cookie
"Decline all cookies" cookie
CSRF token
Cookie preferences
Currency change
Customer recognition
Customer-specific caching
Individual prices
Selected shop
Session
Comfort functions
These cookies are used to make the shopping experience even more appealing, for example for the recognition of the visitor.
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.
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.
