Fructose, along with glucose, is one of the principal sugars involved in the creation of wine. At time of harvest, there is usually an equal amount of glucose and fructose molecules in the grape; however, as the grape overripens the level of fructose will become higher. In wine, fructose can taste nearly twice as sweet as glucose and is a key component in the creation of sweet dessert wines. During fermentation, glucose is consumed first by the yeast and converted into alcohol. A winemaker that chooses to halt fermentation (either by temperature control or the addition of brandy spirits in the process of fortification) will be left with a wine that is high in fructose and notable residual sugars. The technique of süssreserve, where unfermented grape must is added after the wine's fermentation is complete, will result in a wine that tastes less sweet than a wine whose fermentation was halted. This is because the unfermented grape must will still have roughly equal parts of fructose and the less sweet tasting glucose. Similarly, the process of chaptalization where sucrose (which is one part glucose and one part fructose) is added will usually not increase the sweetness level of the wine.