Grape juice
The juice of ripe Raisin contains from 15 to 25% of Glucide S, composed of Glucose and Fructose. The Sucres are stored by the grain of Raisin during the Maturation. Produced photosynthesis of the sheet and products of reserve, the Saccharose is hydrolized in glucose and fructose and the Amidon in glucose (it is in the reducing sugar shape that to place the migration towards the grape). During maturation, the proportion of fructose increases and finally with maturity, the glucose ratio/fructose is close to 0,95.
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