Yeast Fermentation of Glucose and Fructose

Which sugar is the most efficient, fructose or glucose . Was this an expected result? How can we explain the difference in efficiency?

Attempt:
I believe glucose was the most efficient in terms of yeast fermentation, because more CO2 was produced at a greater rate in a short amount of time during fermentation of yeast. This was expected, because glucose is a monossacharide which is a primary input for glycolysis which leads in fermentation, and fructose is also a monossacharide coming from fruits but it has a different structure.

i don't how to explain all this in terms on fermentation