Sugars in wine as chaptalization solely in order to boost the alcohol content – chaptalization does not increase the "sweetness" of a wine. Glucose, along with fructose, is one of the primary sugars found in wine grapes. In wine, glucose tastes less sweet than fructose. It is a six-carbon sugar molecule derived from the breakdown of sucrose. At the beginning of the ripening stage there is usually more glucose than fructose present in the grape (as much as five times more) but the rapid development of fructose shifts the ratio to where at harvest there are generally equal amounts. Grapes that are over
Seibel grapes Seibel grapes Seibel grapes are a group of wine grape varieties which originated with the work of Albert Seibel crossing European grape with American grape species to increase disease resistance. They were planted widely in France during the 1950s but have seen decline in recent years because French wine law proscribes hybrid grapes in appellation wine. The grapes are still commonly used as blending grapes in table wine and mass commercial wines. New Zealand, England, and Canada also have plantings of Seibel grapes. Of great importance is the fact that almost all of Albert Seibel’s hybrid grapes were descended from