Beverage, sugar content

Abdullakasim P, Songchitsomboon S, Techagumpuch M, Balee N, Swatsitang P and Sungpuag P. 2007. Antioxidant capacity, total phenolics and sugar content of selected Thai health beverages. Int J Food Sci Nutt 58(1) 77—85. 

Liqueurs are alcoholic beverages with an alcohol content of approx. 15-20% by vol. and a sugar content of at least 10 g/100 ml and which can be flavoured with fruits, spices, extracts and other flavouring materials. 

It is worth mentioning in particular the spoilage of foods and beverages characterized by high sugar contents, low pH, and low water activities (flw) by yeasts as posing a major economic problem (Hazan, Levine,... 

Frequently, for practical reasons, the sirup cannot be bottled promptly after it is produced and the invert sugar content will therefore be higher in the resulting bottled drink. Thus, a sirup was bottled after 7 days standing and the bottled beverage held for 14 days, at which time it contained 80.6% of its sugar as invert and 19.4% as sucrose. 

Compared with other beverages prepared by fermentation, wines are very acidic (their pH value is within 2.8 to 3.8, and tartaric acid is a major carrier of sour taste) and they have a relatively high ethanol content. Ethanol has a significant influence on the nature of the taste. Its content is related to sugar content in the must, and therefore it is related to the degree of grape ripeness and the extent of the fermentation. For the red wine taste, tannins, condensation products of catechins and other flavonoid molecules are important compounds. Ethanol corrects their bitter and astringent taste. 

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