Quality Evaluation Based on Multivariate Statistical Methods

Table 4

The CR of 50 grape physicochemical indexes.

Index	CR
Total amino acids	2.49
Aspartic acid	−2.13
Threonine	19.18
Serine	−1.49
Glutamic acid	10.25
Proline*	0.89
Glycine	14.00
Alanine	−38.34
Cystine	−2.40
Valine	−13.73
Methionine	−25.25
Isoleucine	17.28
Leucine	20.47
Tyrosine	−2.68
Phenylalanine	1.56
Lysine	−5.16
Histidine	8.77
Arginine	−2.29
Protein	45.29
VC*	−0.78
Anthocyanin*	0.23
Tartaric acid	−6.97
Malic acid	7.41
Citric acid	−1.90
POA^†	6.34
Browning degree	−6.97
DPPH free radical	6.54
Total phenolic	−15.77
Tannin	4.71
Grape flavonoid*	−0.14
Resveratrol*	−0.05
Trans-RG^†*	0
CIS-RG^†*	0.12
Transresveratrol	2.21
CIS resveratrol*	0
Flavonol*	0.38
MC^†*	0.74
Quercetin*	0.29
Kaempferol*	−0.02
Isorhamnetin*	0
Total sugar	−49.56
Reducing sugar	10.67
Fructose	9.08
Glucose	10.72
Soluble solids	−46.56
PH	−3.68
Titratable acid	11.32
Solid acid ratio	−25.14
Dry matter content	39.92
Ear weight	1.43

∗13 grepe physicochemical indexes which are ignored.
†POA: polyphenol oxidase activity; trans-RG: transresveratrol glucoside; CIS-RG: CIS resveratrol glucoside; MC: myricetin cannabiscetin.