Glucose

A natural sugar with a sweetness factor of 0.6, glucose ferments very easily, and should be available to yeast in a sufficient quantity at the beginning of the fermentation process.

We sell glucose a fine crystalline powder in 700 g jars. To purchase glucose, please visit the Osorno Store.

Glucose is the most abundant monosaccharide in nature. Its name is derived from the Greek word γλυκός (glykós), which means “sweet,” which in turn was derived from γλεύκος (gléfkos), which means “must” (as in fruit juice, or more specifically, wine). The natural form of glucose is D-glucose, while the synthetic form is L-glucose. Theoretically, L-glucose is the ideal sweetener for diabetics because it does not increase the blood’s glucose level. However, its price is higher than that of the price of gold.

In North America, glucose is produced almost exclusively out of corn starch. This initially yields corn syrup. Corn syrup has less than 5% fructose. Glucose crystallizes more easily than most sugars, and as a result, it is available in a variety of forms. Glucose is available as a white crystalline powder, a colourless or slightly yellowish syrup, and as an off-white dried glucose syrup, consisting of a mixture of crystalline glucose, amorphous glucose, and residual fructose. Glucose syrup is commercially produced to customer specifications, meaning that there is no standard concentration for sale.