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
Content (measure theory) are given by bounded contents that vanish on sets of measure 0. There are several ways to construct a measure μ from a content λ on a topological space. This section gives one such method for locally compact Hausdorff spaces such that the content is defined on all compact subsets. In general the measure is not an extension of the content, as the content may fail to be countably additive, and the measure may even be identically zero even if the content is not. First restrict the content to compact sets. This gives a function λ of compact sets "C"