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Excerpt from Manuel du Confiseur-Liquoriste: Fabrication Et Emploi du Sucre, Chocolat Et Bonbons, Confiserie, Fondants Et Dragées, Fruits Confits, Confitures Et Sirops, Distillation Et Liqueurs, Glaces Et Boissons Gazeuses
Actuellement, on est convenu de considérer seulement comme sucres véritables, les principes immédiats qui, sous l'in¿uence de l'eau et d'un ferment, sont susceptibles de se transformer en acide carbonique et en alcool ou esprit de vin.
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