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
Mexican wine by clergy. The Santo Tomás Mission, founded in Baja California by Jesuit priests in 1791, reactivated larger scale production of wine in Mexico. In 1843, Dominican priests began growing grapes at the nearby Nuestra Señora de Guadalupe del Norte mission, located in what is now called Valle de Guadalupe. This valley is one of the few in the world, along with others such as the Napa Valley and the Rhone Valley, in which premium wine grapes can be grown. In the 1850s, as part of Mexico’s Reform War, many of the Church’s land holdings were taken by the state. Most