Editing Inverted sugar syrup (section)

===Sweetened beverages===
Inverted sugar syrup is the basis in [[sweetened beverage]]s.

* [[Sweet reserve]] is a [[wine]] term referring to a portion of selected [[fermentation (wine)|unfermented]] grape [[must]], free of microorganisms, to be added to wine as a sweetening component. When wine ferments, glucose is fermented at a faster rate than fructose. Thus, arresting fermentation after a significant portion of the sugars have fermented results in a wine where the residual sugar consists mainly of fructose, while the use of sweet reserve will result in a wine where the sweetness comes from a mixture of glucose and fructose. 
* Alcoholic beverage manufacturers often add invert sugar in the production of drinks like gin, beer, and sparkling wines for flavoring. [[Candi sugar]], similar to invert sugar, is used in the brewing of Belgian-style beers to boost alcohol content without drastically increasing the body of the beer; it is frequently found in the styles of beer known as [[dubbel]] and [[tripel]].<ref name="sugar.beet"/>