INVERT SUGAR SYRUP

[scotty]

Because i usually get quite involved in hobbies. Also because this wine making thing has so many interesting little items that can be learned, I would like to try using invert sugar syrup in my next attempt at producing an acceptable finished product. I dont fool myself into thinking that i can do something outstanding first off.

(That attitude would remind me of new motorycle riders who think thier first bike is the finest one ever produced or thier skills can match those of seasoned riders))

Here is a formula that i found in a book


Please make comments on the formula and also what the shelf life of this inverted sugar syrup is? Must it be stored in the fridge??





Thanks all for the past help. Soon i may graduate out of the welches juice. However I dont think my taste buds are that sophistoced yet

8 cups sugar plus 8 cups water and one teaspoon citric acid. Mix the ingredients and bring to a boil. Now reduce heat to simmer for 40 minutes. Yield one gallon. Use sugar syrup in a 2x rate compared to just using granulated sugars.





Here's a note. In doing more research, I read that the boiling process increases the glycerine level . Glycerine it says allows the body to absorb the alcohol quicker. To some this ma by a plus. As for me, my goal is a system to make a low alcohol wine. Maybe 8 percent.


One fellow said that he makes his sugar syrup by a mixing but not boiling method. Then of cours using regular granulated sugar by the mixing method, we would not have inverted sugar syrup.


Other than the glycerine factor,are there any advantages to using invert sugar or invert sugar syrup???

Edited by: scotty

 

[masta]

We had a discussion about this subject a while back and here is the link:


[url]http://www.finevinewines.com/Wiz/forum/forum_posts.asp?TID=7 17&PN=9[/url]


For more of the technical side....I found this info on the subject:


Inverted sugar syrup is sucrose-based syrup treated with the enzyme invertase, and/or an acid, which splits each sucrose molecule into one glucose and one fructose molecule. This combination is sweeter than an equivalent sucrose solution by weight so it can be used to reduce the quantity of sugar in a recipe. It is also more hygroscopic, so it can be used to make a product that stays moist longer than if sucrose was used and is less prone to crystallization. This property is valued especially by bakers, who call the products trimoline or invert syrup.


A familiar, household example of a product that is primarily invert syrup is honey. The process of making jam automatically produces invert sugar by combining the sugar with the acid in the fruit. Inversion can be partial as in products like Golden syrup (from Tate & Lyle) or complete (100% conversion to glucose and fructose) depending on the functional properties required.


The inversion process is also used in fondant fills for chocolates. The enzyme is added but the filling is enrobed with chocolate before inversion has taken place while still very viscous. The filling then becomes less viscous with time.


Here is the chemical reaction: C<SUB>12</SUB>H<SUB>22</SUB>O<SUB>11</SUB> (sucrose) + H<SUB>2</SUB>O (water) = C<SUB>6</SUB>H<SUB>12</SUB>O<SUB>6</SUB> (glucose) + C<SUB>6</SUB>H<SUB>12</SUB>O<SUB>6</SUB> (fructose). The acid (or enzyme) enables but is not consumed in the reaction.


Partially inverted sugar syrup can be home-made without the use of enzymes. When making a simple sugar syrup, add about one gram of organic acid, such as citric acid or ascorbic acid, per kilogram of sugar. Cream of tartar or fresh lemon juice can also be used instead. Boiling time needs to be extended to about 20 minutes. This preparation will hydrolyse enough of the sucrose to effectively prevent crystallization, without giving a noticeably sour taste.


The word invert comes from the way that sugar syrups rotate plane polarized light. A sucrose or glucose solution rotates light to the right, a fructose syrup rotates it strongly to the left. An equimolar solution of fructose and glucose inverts the rotation of light by rotating it to the left more than the sucrose syrup did to the right.


Honey actually contains the same basic sugar units as table sugar. Both contain glucose and fructose. Granulated table sugar, or sucrose, has glucose and fructose hooked together, whereas in honey, fructose and glucose remain in individual units. Fructose is sweeter than glucose, which is one of the reasons fructose is used in so many food products today. However, fructose does not convert to energy as efficiently as glucose. As a result, processed foods containing granulated sugar high in fructose convert to fat stores more easily than honey.


Caloric content of honey differs from that of table sugar. One teaspoon of table sugar contains 16 calories, while one teaspoon of honey has 22 calories. While honey may have more calories, people may actually use less of it, since it is both sweeter and denser than table sugar. This being said, you actually may take in about the same amount of calories that you would with sugar or perhaps even less.


Some nutrition experts say honey, unlike table sugar, contains small amounts of vitamins and minerals and that honey can aid in digestion. Researchers are currently looking into antioxidant levels of honey to see if they also can improve one's health.


In addition, pure sucrose, or table sugar, is highly processed, while honey has only one processing step. (The honey is heated to prevent crystallization and yeast fermentation from happening during storage.) This has implications on the environment and on people who believe that minimally processed foods are healthier. Vegans, who don't use animal products, do not include honey in their eating plans because it is produced by bees.


As far as "unmediated pure sugar," usually called unrefined sugar, goes, most researchers believe it to be a tad healthier than the processed form. The refining process, which is used to get us our good-ol' table sugar, removes all naturally occurring trace minerals from the sugar plant, leaving us with "empty calories." Moreover, unlike refined sugar, unrefined sugar has more fiber in it, which provides an added health bonus. Unrefined sugar's calories are identical to that of table sugar (16 calories/teaspoon).

 

[Angell Wine]

when you do a cold stabilization, you add cream of tartar to it so it will aid in the tarnic acid fall out. IE "wine diamonds". My question then is : Does the cream of tartar add sweetness or take away sweetness during this process?

 

[scotty]

Hows this for a complicated question.
Does anyone use invert sugar or syrup instead of regular sugar.

 

[Angell Wine]

I've used wineconditioner 6375that George sells to sweeten some fruit wines. I like it in some wines but not in others. Just a matter of personal taste.