Abstract
Grape berries of several varieties of Vitis vinifera from several areas in South Australia contained between 0.2 and 1.0 g of sucrose per 100 g fresh weight. The concentration of sucrose in glasshouse-grown berries changed by only 10 to 40% during the day but increased severalfold during development of grape berries from the young green stage to the mature stage. Differential extraction experiments indicate that most of the sucrose was situated in the smaller stronger-walled cells, possibly the conducting tissue. Sucrose in extracted juice was hydrolyzed within an hour at 30°C, presumably by endogenous invertase.
- Accepted August 1976.
- Published online January 1976
- Copyright 1976 by the American Society for Enology and Viticulture
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