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- Order number: 030812
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