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 Grapes of Wrath sums up the book's influence: ""The Grapes of Wrath" may well be the most thoroughly discussed novel – in criticism, reviews, and college classrooms – of 20th century American literature." "The Grapes of Wrath" is referred to as a Great American Novel. At the time of publication, Steinbeck's novel "was a phenomenon on the scale of a national event. It was publicly banned and burned by citizens, it was debated on national radio; but above all, it was read." According to "The New York Times," it was the best-selling book of 1939 and 430,000 copies had been printed by February