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 WiAbility of Wine Yeast to Consume Fructosene Expert’ further explains this phenomenon.
The Fermentation of Fructose in Winemaking