invert sugar is prepared by the action either of acid or of yeast on cane sugar.
The theoretical yield then of alcohol from sucrose would be 53 per cent and from invert sugar 51 per cent.
The sugars used are chiefly cane sugar, glucose and invert sugar—the latter commonly known as "saccharum."
Glucose, which is one of the constituents of invert sugar, is largely used by itself in brewing.
It is, however, never prepared from invert sugar for this purpose, but directly from starch by means of acid.
invert sugar n.
A mixture of equal parts of glucose and fructose resulting from the hydrolysis of sucrose, found naturally in fruits and honey, and produced artificially for use in the food industry.