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
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