It turns out the acidic environment in most beverages inverts the sucrose in cane sugar to form a 50:50 mix of fructose and glucose. In the end, the fructose/glucose ratio in cane-sugar-sweetened drinks becomes similar to high-fructose corn syrup, which is about 55:42. And the reaction is quick: about half the sucrose gets inverted in about three weeks. [1]

[1] https://www.youtube.com/watch?v=NY66qpMFOYo