Carbohydrate

CARBOHYDRATE
The technical name for a class of compounds composed of carbon along with hydrogen and oxygen in their 2:1 ratio of water. Carbohydrates are made by grapevines and used to store and move energy around inside the vine.

A class of carbohydrates made up of chains of fructose molecules. The prebiotic inulin ...Continue Reading
Functional Foods & Beverages
Foods that serve a helpful effect on the body beyond normal satiation and nutrition. ...Continue Reading ...

sugar - carbohydrates accumulated in the grape pulp during the ripening process which are transformed into alcohol by fermentation. See also chaptalization.
sur lie, French for a wine treated to lees contact.

Calories in Wine
Carbohydrates in Wine
Marsala Wine
Sulfites in Winemaking
Wine Serving Temperatures
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I emphasised the word functioning because some leaves may actually produce very few carbohydrates.

At the center of a hydrolyzable tannin molecule, there is a polyol carbohydrate (usually D-glucose).

While wine does not contain any fat or cholesterol, it does contain calories from carbohydrates. The actual caloric content, therefore, of any wine depends entirely on its levels of both sugar and alcohol.

Pectins: Complex carbohydrate chains naturally occurring in fruits that can contribute to the viscosity and haziness of a wine.

Composed of roughly 85% water, 12% ethyl alcohol, a touch of tartaric and several other acids, wine also contains various sugars, carbohydrates, less common alcohols, aromatic aldehydes, ketones, phenolic compounds, enzymes, pigments, many vitamins, ...

Contents: water (over 85%); alcohol (ethyl); glycerol (1%); organic acids (tartaric, lactic, other); carbohydrates; minerals; tannin and colour pigments - also traces of volatile acids (mainly acetic), nitrogenous matter (amino acids, protein, other), ...

Yeast - A small single-celled fungus that ferments sugars and other carbohydrates, and reproduces by budding. Genus: Saccharomyces. Yeast is found naturally in the "bloom" on grape skins and other fruit.

The proteins, pectins, and complex carbohydrates in wine are broken down by hydrolysis that is catalyzed by enzymes added to the must or created by the yeast. Hydrolyze: To undergo hydrolysis, or decompose by reacting with water. See Hydrolysis.

See also: Wine, Grape, Natural, Yeast, Temperature