 Latest articles
Why on earth are five-carbon sugars unfermentable?
Last week we received the following query from Arthur Black of National Wine & Spirits in Indianapolis:
“Can anyone tell me why yeasts can only metabolize the six-carbon sugars glucose and fructose, while five-carbon sugars like ribose and xylose are unfermentable? I know the latter two make up an exceptionally small amount of overall dissolvable solids in grapes, but I am still curious!”
Now I know that most of you can live without knowing the answer to this burning question, but for the sake of advanced wine students everywhere, I’m publishing the following response from research...
Sorry, this page is available only to current Purple Pages members. If you're not a member, why not join today and meet a lively community of fellow wine enthusiasts? If you are already a Purple Pager, please log in. |
Log in
Paid membership access only
|
Facebook
Keep up to date on our activity on Facebook.
RSS
