Sugars in wine The technique allows for a better extraction of wine polysaccharides. 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
The Fox and the Grapes in the labyrinth of Versailles. He can therefore afford a thoughtful, moralising tone: But Benserade then adds another quatrain, speculating on the fox's mental processes; finally it admits that the grapes really were ripe but 'what cannot be had, you speak of badly'. One of La Fontaine's early illustrators was the artist Jean-Baptiste Oudry, who was also artistic director at both the Beauvais and the Gobelins tapestry works. In consequence of this a series based on La Fontaine's fables designed by Oudry was produced by them during the 1740s and included "The Fox and the Grapes". These stayed in production