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 for some forty years and were imitated by other factories in France and abroad, being used not just as wall hangings but for chair covers and other domestic purposes. Furniture craftsmen in France also used the fables as themes and took these with them when they emigrated. Among them was Martin Jugiez (d.1815), who had a workshop in the American city of Philadelphia where the still surviving Fox and Grapes chest of drawers was produced. The Sèvres porcelain works used the fables on their china as well as reproducing Pierre's Julien's statue from a preliminary model in 1784, even before