• A monosaccharide which forms the building block of many starch and cellulose carbohydrates and is one of the constituents of the disaccharides sucrose (with fructose), maltose (with itself) and lactose (with galactose). It inhibits the oxidation of foods and facilitates browning in fried sausages. Often added to continental sausages to act as the substrate for a lactic acid fermentation which improves their keeping qualities.


  • noun a simple sugar found in some fruit, but also broken down from white sugar or carbohydrate and absorbed into the body or secreted by the kidneys.


  • one of the two main naturally occurring sugars in fruit, including grapes. It reacts during fermentation to form alcohol and esters that provide most of the body and flavour of wine.