RT Journal Article
SR Electronic
T1 The Sucrose Content of Some Australian Grapes
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 125
OP 129
DO 10.5344/ajev.1976.27.3.125
VO 27
IS 3
A1 J. S. Hawker
A1 H. P. Ruffner
A1 R. R. Walker
YR 1976
UL http://www.ajevonline.org/content/27/3/125.abstract
AB 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.