Sugars in wine 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 composed of simple sugars. Both glucose and fructose are six-carbon
The Fox and the Grapes Phaedrus (IV.3) which is terse and to the point: In her version of La Fontaine's Fables, Marianne Moore underlines his ironic comment on the situation in a final pun, "Better, I think, than an embittered whine". Although the fable describes purely subjective behaviour, the English idiom "sour grapes" which develops from the story is now often used also of envious disparagement to others. Similar expressions exist in other languages, but in the Scandinavian equivalent the fox makes its comment about rowanberries since grapes are not common in northern latitudes. The French fable of La Fontaine (III.11) is almost as concise