dextrose
dextroglucose
grape sugar

These "off-dry" wines are made by stopping fermentation before all the natural grape sugar has been converted into alcohol and carbon dioxide.

This is because the warm climate of the region causes grape sugars to rise as acids in the grapes drastically fall.

The result is a rich, full-bodied wine heavy with residual sugar, the natural grape sugar left in the wine when fermentation stops.

Post believed that sucrose (which he called "grape sugar") formed during the baking process.

So the wines pack in a fair punch of alcohol before all the grape sugar is used up during fermentation, which adds body and substance.

Terms like halbtrocken and trocken refer to the amount of sugar left in the wine after fermentation has converted grape sugar into alcohol.

These wines depend on the appearance at harvest time of the special botrytis mold that concentrates the grape sugar.

The brandy stops the conversion of the grape sugar into alcohol and carbon dioxide.

In fermentation, yeast turns grape sugar into alcohol and carbon dioxide.

Fermentation, the foundation of winemaking, occurs when yeast converts grape sugar into alcohol.