Grape Sugar

<p>glucose&nbsp;/glu·cose/ (gloo´kōs)</p>

<div class="ds-list" ><b>1.&nbsp;</b>a six-carbon aldose occurring as the d- form and found as a free monosaccharide in fruits and other plants or combined in glucosides and di-, oligo-, and polysaccharides. It is the end product of carbohydrate metabolism, and is the chief source of energy for living organisms, its utilization being controlled by insulin. Excess glucose is converted to glycogen and stored in the liver and muscles for use as needed and, beyond that, is converted to fat and stored as adipose tissue. Glucose appears in the urine in diabetes mellitus. In pharmaceuticals, called&nbsp;<i><a href="http://medical-dictionary.thefreedictionary.com/dextrose" >dextrose</a>.</i></div>

<div class="ds-list" ><b>2.&nbsp;</b><a href="http://medical-dictionary.thefreedictionary.com/glucose" >liquid g.</a></div>

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Also known as grape sugar, glucose is the least sweet of the sugars within the fruit. One of the fermentable sugars, grape glucose is important not only for sweetening grape products, such as juices and jellies, but also within the wine-making process. Yeasts, intentionally introduced into grape juice will convert, or ferment, the sugars into carbon dioxide and alcohol. Glucose levels are highest in unripe grapes, leveling out as the grapes ripen, according to Iowa State University Extension. A monosaccharide, meaning a "single sugar," glucose is one of the simpler sugars in chemical structure. Certain grape varietals, such as Chenin Blanc and Zinfandel, are higher in glucose.

Read more:&nbsp;<a href="http://www.livestrong.com/article/244519-sugars-in-grapes/#ixzz23ZixUMFk" >http://www.livestrong.com/article/244519-sugars-in-grapes/#ixzz23ZixUMFk</a>

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