In 1881 Judge Hiram Bond became involved with the Des Moines, Iowa corn starch and glucose producer the New York Grape Sugar Corporation.
12.
Like the Saccharomyces yeasts that live on grape skins and convert grape sugar to alcohol, Brett is everywhere, even in scrupulously clean wineries.
13.
Terms like halbtrocken and trocken refer to the amount of sugar left in the wine after fermentation has converted grape sugar into alcohol.
14.
Because the grape sugars in the California white dessert wines tasted today have been concentrated, the residual sugar can be as high as 19 percent.
15.
The first converts grape sugars to ethanol ( ethyl alcohol ) in the wine; the second fermentation then converts the ethanol to ethanoic acid ( acetic acid ).
16.
The heat also produced some of the highest grape sugars in winemakers'memories, with grapes coming in at 27 or 28 degrees brix, instead of the more typical 23 or 24.
17.
Because of the way it's made, Port is sweet because the high-proof alcohol added before it is fully fermented stops the fermentation and leaves some grape sugar in the wine.
18.
"It's been a strange year in that grape sugars jumped way ahead of flavor development, so we've had to wait for the flavors to come around, " says Dave Guffy, director of winemaking.
19.
The Romans boiled down grape must in lead pots to make a delicious syrup, which was sweetened not only by natural grape sugar but also by the lead acetate from the pots slowly dissolving.
20.
An obvious approach would be using wine yeast strains which are inefficient at converting grape sugars into ethanol, but in practice it was found that commercial wine yeasts all have much the same ethanol yields.
