Category: Brewing winemaking

In many fermentation processes, including winemaking, yeast (specifically *Saccharomyces cerevisiae*) consistently consumes glucose at a faster rate than fructose. This phenomenon often leads to stalled or sluggish fermentations, leaving a higher concentration of residual fructose in the final product. Understanding why fructose ferments slower than glucose is crucial for controlling the fermentation process effectively.

While traditionally used as an antioxidant and sterilizing agent, approximately 1% of the population has a sensitivity to sulfites, making alternatives to metabisulphite a crucial consideration. This need has driven the development of various chemical, biological, and natural options for preservation and stabilization across many industries.

While it's commonly assumed that a higher Brix reading indicates a higher sugar content, this is not the complete picture. A higher Brix value typically means a higher concentration of total dissolved solids, but not all of these solids are sugar, which is a key distinction for understanding food quality and flavor.