The Fermentation of Fructose in Winemaking

Saccharomyces cerevisiae is a glucophilic yeast, preferring glucose to fructose. During fermentation, glucose is consumed at a higher rate than fructose, and the proportion of fructose increases as fermentation progresses. This can lead to imbalances in the wines, and under the stressful conditions found at the end of fermentation, make it more difficult for wine yeast to utilize this nonpreferred sugar. Therefore, knowing how the fructose utilization varies in wine yeasts is important for the maintenance of a steady fermentation rate at the end of alcoholic fermentation and limit the risk of stuck fermentation.