Why use glucose instead of fructose during fermentation?
Possibly it’s because ALL yeast cells are able to metabolise glucose whereas only a fraction of the cells are able to metabolise fructose which is also a monosaccharide but is metabolised by a unique pathway and it may be that there is insufficient product. In effect you would be driving the fermentation process with the handbrake on leading to a false conclusion being the death temp of all the yeast cells.
