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Journal of Food Quality
Volume 2017 (2017), Article ID 2926041, 11 pages
Research Article

Impact of Sucrose Addition on the Physiochemical Properties and Volatile Compounds of “Shuangyou” Red Wines

1Department of Pharmaceutics and Food Science, Tonghua Normal University, Tonghua 134002, China
2College of Life Sciences, Jilin University, Changchun 130012, China
3Changbai Mountain Edible Plant Resources Research and Development Engineering Center, Tonghua Normal University, Tonghua 134002, China

Correspondence should be addressed to Huan Liu; moc.361@133008nauhuil

Received 26 February 2017; Revised 22 April 2017; Accepted 4 May 2017; Published 25 May 2017

Academic Editor: Xiuxiu Sun

Copyright © 2017 Huan Liu et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


“Shuangyou,” a Vitis amurensis Rupr. variety, is widely cultivated in northeastern and western China. Its berries have high acidity and low sugar content. In this study, different proportions of sucrose were added to the must samples during fermentation to investigate the effect of sugar on the physicochemical properties and volatile compounds of “Shuangyou” wines. The addition of sucrose significantly improved yeast growth and alcohol production, altered the color qualities, and slightly decreased titratable acidity during fermentation. The highest tested proportion of added sucrose resulted in the highest maximum yeast counts and final ethanol concentrations. Moreover, 37 volatile compounds (esters, alcohols, fatty acids, ketones, and aldehydes) were identified and quantified by solid-phase microextraction with gas chromatography-mass spectrometry. The concentrations of these compounds were correlated with the addition of sucrose. Furthermore, the addition of 100 g/L sucrose was sufficient for improving the concentrations of the aromatic compounds. The increase in ester, alcohol, and fatty acid concentration led to a positive OAVs impact (odor activity value > 1) at the end of fermentation.