Description

Optimize your wine-making process with high-quality dextrose. Dextrose, a natural sugar derived from corn, offers winemakers a reliable solution for enhancing fermentation and improving the overall quality of their wines. Its fine crystalline structure ensures quick and efficient dissolution, allowing for easy integration into the wine-making process. By supplementing your wine with dextrose, you can achieve a more complete and vigorous fermentation, resulting in wines with balanced flavors, improved body, and enhanced aromas. Experience the benefits of dextrose in wine making and unlock the potential to create exceptional wines that will delight even the most discerning palates.

Dextrose is considered a better quality sugar to use than your standard table sugar (sucrose), whilst remaining affordable and fairly convenient to purchase. It is a monosaccharide (one sugar) which means it doesn’t need breaking down for fermentation, unlike sucrose which is a disaccharide (two sugars) which require the yeast to break it down. Dextrose doesn’t produce off-flavors and is sometimes considered to create a better-bodied beer than sucrose.

Fermenting with Dextrose: It is 100% fermentable, but you need to slightly increase the amount of it to get the same result as Sugar, meaning for a ferment requiring 6kg of Sugar, you would use slightly more than 8 kilos of Dextrose.

Size: 1 Kg

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