Inverting Sugar?

[ILurvTheWhiskey]

When I use table sugar in brewing beer I usually convert it into invert Candi sugar (by melting the sugar with a little water and citric acid). This is supposed to make the sugar easier to break down by the yeasts.

Does anyone do this for their wines, or has anyone ever heard of it being done in wine making? Would their be any benefits to doing it for wines?

 

[Yooper]

I've never done it for wines. My wines seem to very happy with table sugar, so I've never had the need. Wine yeast seem to have no problem at all with simple sugars.