Sugars in wine as chaptalization solely in order to boost the alcohol content – chaptalization does not increase the "sweetness" of a wine. Glucose, along with fructose, is one of the primary sugars found in wine grapes. In wine, glucose tastes less sweet than fructose. It is a six-carbon sugar molecule derived from the breakdown of sucrose. At the beginning of the ripening stage there is usually more glucose than fructose present in the grape (as much as five times more) but the rapid development of fructose shifts the ratio to where at harvest there are generally equal amounts. Grapes that are over
History of the wine press from olives. This press would entail laying the grapes out underneath several planks of wood and then weighing the planks down with rocks to press the juice out from the grapes. The wine made from these rudimentary pressing wasn't held in high esteem by the Greeks, often tainted with impurities and having a short shelf life. Much more prized was the wine produced from "free run" juice that was released by the grapes under their own weight before any treading or pressing. This wine was believed to be the most pure and was often used for medicinal purposes. In the