Definition: Sucrose

Scientific name for sugar (glucose and fructose) derived from sugar cane and sugar beet. There is no natural sucrose in must. Added during chaptalisation, the sugar is converted into fructose and glucose. For a long time, this phenomenon prevented the detection of fraudulent chaptalisation. Recently, a new NMR (nuclear magnetic resonance) analysis technique has made it possible to detect the precise origin of sugars. Sucrose is used in the preparation of tirage and dosage liqueurs for the production of sparkling wines using the traditional method.