Cane sugar, or sucrose, derived from the sugar cane plant, has a chemical structure of C12H22O11, is a di-saccharide comprised of the mono-saccharides glucose and fructose and is found in many plant sources, most well-known being the aforementioned sugar cane plant, the sugar beet root and sap from the maple tree. I think you mean “sucrose” when you say “fructose” in your letter. Your general grocery-store bag of white table sugar is probably made from either sugar cane or sugar beets and according to industry sources is about 99.50% pure sucrose. The 0.5% difference is the difference in minerals etc. between the beet and the sugar cane source, but I’ve never experienced any difficulties in winemaking because of this. Malt sugar, or maltose, actually has the same chemical formula as sucrose (C12H22O11) but it is made up of two glucose molecules hooked together (instead of a glucose + a fructose molecule) and is less sweet than sucrose. It can be purchased in granular or syrup form, the latter being easier to dissolve into liquids. I used to work at Bonny
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