[bberti]

What would happen if I add table sugar to some kind of alcoholic solution (such as wine or liquor)?
Would it affect the alcohol percentage? (assuming there's not any yeast still alive)
Would sugar and alcohol react in any way to yield more alcohol?
And what if I heated a sugar-in-water solution? Would it hydrolise to glucose and fructose?
thank you.

[Henry]

No, there is no reaction at all between sugar and alcohol. Even in the presence of yeast, the conversion of sugar to alcohol is limited to a certain percentage because the enzymes are inactivated by high alcohol concentrations. Also, disaccharides are not hydrolysed in neutral media in the absence of a catalyst or enzyme.

[Athiril]

No you will just sweeten the drink.. its often done in different alcoholic beverages.

As for 'splitting' saccharides to glucose and fructose.


See his article on inverting sugars here - http://homedistiller.org/sugar.htm#invert

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[bberti]

Thank you. This is exactly was I supposed.
The reason why I'm asking is that is  common thought that the more alcoholic beverages are rich in sugar, the stronger will be the effects of alcohol, at least here in Italy.
On the other hand, yeast would be completly unuseful if you didn't need them to turn sugars in alcohol to make wine or whatever.
And also, alcoholic beverages that include sugar would become more and more alcoholic if my wrong hypothesis was true.
Happy new year BTW