The Fermentation of Fructose in Winemaking

Glucose and fructose are the main fermentable sugars in wine must. During alcoholic fermentation, yeast convert most of the glucose and fructose present into alcohol and CO2.  Saccharomyces cerevisiae is a glucophilic yeast, preferring glucose over fructose.  This issue of ‘The WIne Expert’ further explains this phenomenon.Wine Expert- The Fermentation of Fructose in winemaking 2013