Fructose, or fruit sugar, is a simple ketonic monosaccharide found in many plants, where it is often bonded to glucose to form the disaccharide sucrose. It is one of the three dietary monosaccharides, along with glucose and galactose, that are absorbed directly into the bloodstream during digestion. Fructose was discovered by French chemist Augustin-Pierre Dubrunfaut in 1847. The name "fructose" was coined in 1857 by the English chemist William Miller. Pure, dry fructose is a very sweet, white, odorless, crystalline solid and is the most water-soluble of all the sugars. Fructose is found in honey, tree and vine fruits, flowers, berries, and most root vegetables.
Commercially, fructose is frequently derived from sugar cane, sugar beets, and corn. Crystalline fructose is the monosaccharide, dried, ground, and of high purity. High-fructose corn syrup (HFCS) is a mixture of glucose and fructose as monosaccharides. Sucrose is a compound with one molecule of glucose covalently linked to one molecule of fructose. All forms of fructose, including fruits and juices, are commonly added to foods and drinks for palatability and taste enhancement, and for browning of some foods, such as baked goods.
The sugars in wine grapes are what make winemaking possible. During the process of fermentation, sugars 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 sugars but three-, four-, five- and seven-carbon sugars are also present in the grape. Not all sugars are fermentable with sugars like the five-carbon arabinose, rhamnose and xylose still being present in the wine after fermentation. Very high sugar content will effectively kill the yeast once a certain (high) alcohol content is reached. For these reasons, no wine is ever fermented completely "dry" (meaning without any residual sugar). Sugar's role in dictating the final alcohol content of the wine (and such its resulting body and "mouth-feel") sometimes encourages winemakers to add sugar (usually sucrose) during winemaking in a process known as chaptalization solely in order to boost the alcohol content - chaptalization does not increase the sweetness of a wine.
Tell me all you know,
what was that old story that you told?
yea, i know it's late, but these times wont wait.
we hear the bells on every hour.
says she likes to write,
and she likes to walk by the park.
yea this house is gold, but it has no light.
dealers on our street,
black cats in our yard, we don't mind.
feelings lived here once, before our time.
we hear the bells on every hour
i will always love you
we hear the bells on every hour
i will always love you
says she loves to dance,
we don't want these days to ever end,
to ever end,
to ever end,