Can glucose be used in wine, I would like to ask if glucose can be used as a material for wine. How

Do you mean sake brewing?

If you want to make wine, you should not be able to use glucose directly.

Because winemaking is a first let yeast.

Aerobic respiration (no or very little water, mainly fermented fruits, moisture and respiration of the grain itself.

produced water), multiply, and then let them breathe without anaerobic.

Add water covering) to produce alcohol. Glucose alone is difficult for yeast to multiply in the anhydrous state. The glucose solution is too concentrated, the yeast is difficult to survive, and when it is relatively light, it will breed a large number of harmful bacteria. Moreover, even if it is made into wine, it only contains some alcohol, acetaldehyde.

Acetic acid, glucose, and nutritional value are far inferior to those of fruit wine or wine made from grain, and may even exceed the formaldehyde standard, which is harmful (many elderly people make their own wine, and the result is that the formaldehyde exceeds the standard, and they unknowingly poison themselves). Even if it is used in other conventional brewing materials, it will change the microbial reproduction process due to changes in nutritional conditions, resulting in an increase in harmful bacteria, and there is basically no such experience (of course, wineries have the ability to conduct experiments) to learn from, so it is best not to use it. If glucose is added to flavor when drinking, it is okay, but the main process of metabolizing sugar and alcohol in the human body is carried out by the liver, which will increase the burden on the body, and glucose can quickly change the blood sugar concentration, so the elderly should be careful.

In fact, since I have seen some elderly people have impaired their vision due to excessive formaldehyde in home-brewed wine, and even suffer from digestive tract.

After the news of the cancer, I basically had no idea about making my own wine.

If it's just to add sweetness, I think any sugar can be soaked in sake

The principle of wine is fermentation, where yeast consumes sugars or starches to convert into ethanol, and theoretically glucose is better than sucrose... Monosaccharides are easier to break down

Yes, generally 2 catties of sugar is enough, and at most no more than 3 catties, otherwise it is likely to be sweet and greasy.

Sugar can be made of common white sugar.

It is difficult to source a grape variety for winemaking at home, so you can choose varieties with thicker skins and smaller grains (higher tannins) and higher sweetness.

Calculation of sugar added: number of liters of grape juice (22 degrees of grape juice Brix) Number of sugars added (kg).

If it is not convenient to measure the sugar content of grape juice, grapes with good ripeness generally add 200 to 250 grams of sugar to 10 catties of grapes.

You can make a dry sake with an alcohol content of about 12 degrees, but that's not accurate.

Two pounds is fine! If you like dessert, put more

Ten catties of grapes and two catties of sugar, and the sugar is only ordinary cotton sugar.

The ratio of sugar to grapes is 2 10. Put together a container and seal it. After a month of unpacking the filter residue and eating, I do it every year.

Grapes can be divided into table grapes (grape varieties that we normally eat) and wine grapes. Wine grapes can make wine without adding sugar, and table grapes generally make wine from 5 catties of grapes and 1 catty of sugar.

If you're using table grapes, be sure to add sugar, and add sugar to promote fermentation. Grape skins contain yeast, which digests sugars and finally ferments. Table grapes have a low sugar content, and if they are not sweetened, the fermentation of the wine will not reach a certain intensity, and the fermentation will eventually fail.

Added sugar is to be added in advance. The limit of sugar is sugar saturation, but it is generally good to add 5 catties of grapes and 1 catty of sugar.