Sugars in wine Sugars in wine Sugars in wine are at the heart of what makes winemaking possible. During the process of fermentation, sugars from wine grapes are broken down and converted by yeast into alcohol (ethanol) and carbon dioxide. Grapes accumulate sugars as they grow on the grapevine through the translocation of sucrose molecules that are produced by photosynthesis from the leaves. During ripening the sucrose molecules are hydrolyzed (separated) by the enzyme invertase into glucose and fructose. By the time of harvest, between 15 and 25% of the grape will be composed of simple sugars. Both glucose and fructose are six-carbon
Content (measure theory) any compact "C", λ("C") is the inf of λ("D") for compact sets "D" containing "C" in their interiors. Content (measure theory) In mathematics, a content is a set function like a measure but a content need not be countably additive, but must only be finitely additive. A content is a real function formula_1 defined on a field of sets formula_2 such that An example of a content is a measure, which is a "σ"-additive "content" defined on a "σ"-field. Every (real-valued) measure is a content, but not vice versa. Contents give a good notion of integrating bounded functions on a