Why Does Fructose Ferment Slower Than Glucose?
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5 min read
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.
