Glossary entry (derived from question below)
English term or phrase:
Reducing sugar
English answer:
residual sugar
Added to glossary by
Empty Whiskey Glass
Nov 28, 2003 12:54
20 yrs ago
English term
Your language solution
Native in: Bulgarian 
Works in: Bulgarian, English to Bulgarian, Russian to Bulgarian, and 2 more.
Reducinf sugar
English
Science
Wine / Oenology / Viticulture
Wine industry
Wine production.
Do you have any idea what this is.
Do you have any idea what this is.
Responses
+1
9 mins
Selected
residual sugar
Please read the link to find out more - briefly: sugar left over in wine at the end of the production process.
HTH
HTH
Peer comment(s):
| agree |
senin
1 hr
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| neutral |
chica nueva
: Don't think this is it...It is a term from chemistry.
14 hrs
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yes, but not in the context of wine production. Remember that in other fields 'true' scientific names are often distorted or misused e.g. "low-sodium" means the sodium ion, not the metal itself.
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4 KudoZ points awarded for this answer.
Comment: "Thanks, PAS. The link can be described in a single word : EXCELLENT!!!"
+2
1 min
Steffen Walter
Germany
Germany
Germany
Top-Notch Service | Direct Clients Only
Native in: German (Variant: Germany) 
Works in: English to German, German to English, French to German, and 1 more.
reducin*g sugar (content)
typo: reducing the sugar content in wines, I suspect
Peer comment(s):
| agree |
pike
4 mins
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| agree |
Jörgen Slet
: http://www.vcp.monash.edu.au/pharmacology/teaching/biocase/r...
8 mins
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| neutral |
chica nueva
: Don't think this is it...it is a term from chemistry.
14 hrs
|
14 hrs
chica nueva
Native in English
&
English
http://youtube/iraVWQu3Zf8
Native in: English (Variants: New Zealand, British)
Works in: Chinese to English
sugars which act as reducing agents (eg glucose, fructose, other monosaccharides)
Googling on 'reducing sugar'gives further explanation.
reducing agent (Chem) = any substance that reduces another substance and is itself oxidised in the process. (See 'reduction')
My memory of organic chemistry is quite weak now, but more complex sugars, such as sucrose (common white sugar), do not act as reducing agents, and are therefore not reducing sugars. Monosaccharides, such as glucose, are simple sugars (ie their chemical structure is simple) and they have reducing properties.
In the production of alcohol, sugars are changed into alcohols by chemical reaction (eg by yeast fermentation and the action of enzymes), so the types of sugars present in the grapes is important.
The Net shows some of the tests used for detecting the presence and amount of reducing sugars, eg using a reagents such as Fehlings solution, which turns brick-red when added to a solution containing reducing sugars...
reducing agent (Chem) = any substance that reduces another substance and is itself oxidised in the process. (See 'reduction')
My memory of organic chemistry is quite weak now, but more complex sugars, such as sucrose (common white sugar), do not act as reducing agents, and are therefore not reducing sugars. Monosaccharides, such as glucose, are simple sugars (ie their chemical structure is simple) and they have reducing properties.
In the production of alcohol, sugars are changed into alcohols by chemical reaction (eg by yeast fermentation and the action of enzymes), so the types of sugars present in the grapes is important.
The Net shows some of the tests used for detecting the presence and amount of reducing sugars, eg using a reagents such as Fehlings solution, which turns brick-red when added to a solution containing reducing sugars...
Discussion