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
Wine in religious communities of the Middle East drinks such as "tilā’" and "naqir" as inebriating and thus forbade the pressing of grapes and the drinking of pressed grape juice. As the early Muslim armies conquered more territory, though, increasing populations of non-Muslims were brought under Muslim rule, necessitating the development of a body of law regulating the interaction between Muslims and non-Muslim dhimmis. A document used for guiding Muslim pacts with dhimmi communities known as the "Shuruṭ ‘Umar" forbids dhimmis from selling forbidden products – pork, wine, carrion – to Muslims. The Egyptian Jewish communities of the medieval period used wine sacramentally in feasts, prayers, and at