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

Figure 2

Changes of chemical parameters including total sugar content (a), ethanol content (b), and titrable acidity (c) of “Shuangyou” wines added with 20 (●), 60 (■), and 100 (▲) g/L sucrose and controls (□) during fermentation.

(a)

(b)

(c)