How Much Sugar?

fermented foods

  • 07 Nov 2012 6:15 AM
    Message # 1131737
    Deleted user
    Have recently purchased some fermented foods but discovered a high agave and honey content. The supplier has assured me that all the fructose is used by the bacteria in the fermenting process but i would like some assurance from another source that this is correct. Any thoughts?
  • 07 Nov 2012 6:30 PM
    Reply # 1132239 on 1131737
    wine is fermented grapes and David does mention in his book that no fructose remains after the fermentation process.  Rule of thumb is though for anything like that, make sure there is no added sugar (like liquors), and if it tastes sweet then more then likely there is still some fructose remaining.
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