Editing Sugar (section)

=== Liquid sugars ===

[[File:Runny hunny.jpg|thumb|upright|A jar of [[honey]] with a [[honey dipper|dipper]] and a [[American biscuit|biscuit]] ]]

* [[Syrup]]s are thick, viscous liquids consisting primarily of a solution of sugar in water. They are used in the food processing of a wide range of products including beverages, [[hard candy]], [[ice cream]], and [[Fruit preserves|jams]].<ref name=BS/>
** [[Inverted sugar syrup]], commonly known as invert syrup or invert sugar, is a mixture of two simple sugars—glucose and fructose—that is made by heating granulated sugar in water. It is used in breads, cakes, and beverages for adjusting sweetness, aiding moisture retention and avoiding crystallization of sugars.<ref name=BS/>
* [[Molasses]] and [[treacle]] are obtained by removing sugar from sugarcane or sugar beet juice, as a byproduct of sugar production. They may be blended with the above-mentioned syrups to enhance sweetness and used in a range of baked goods and confectionery including toffees and [[licorice]].<ref name=BS/>
* In [[winemaking]], [[sugars in wine|fruit sugars]] are converted into alcohol by a [[fermentation (wine)|fermentation]] process. If the [[must]] formed by pressing the fruit has a low sugar content, additional sugar may be added to raise the alcohol content of the wine in a process called [[chaptalization]]. In the production of sweet wines, fermentation may be halted before it has run its full course, leaving behind some [[Sweetness of wine|residual sugar]] that gives the wine its sweet taste.<ref name="Oxford pg 665-666">{{cite book |title=The Oxford Companion to Wine |edition=3rd |last=Robinson |first=Jancis |year=2006 |publisher=Oxford University Press |isbn=978-0-19-860990-2 |pages=[https://archive.org/details/oxfordcompaniont00janc/page/665 665–66] |url=https://archive.org/details/oxfordcompaniont00janc/page/665 }}</ref>