Impact of Sucrose Addition on the Physiochemical Properties and Volatile Compounds of “Shuangyou” Red Wines
Table 1
Physicochemical characteristics of the initial musts (day 0) and wines added with sucrose and controls (day 18).
Initial musts (day 0)
Wines (day 18)
Controls (no sucrose added)
20 g/L sucrose
60 g/L sucrose
100 g/L sucrose
Yeast count (×106 CFU/mL)
± 0.01
± 0.11
± 0.70
± 1.25
± 1.31
Total sugar content (g/L)
± 2.06
± 0.02
± 0.05
± 0.34
± 0.31
Titratable acidity (g/L)
± 0.04
± 0.02
± 0.07
± 0.16
± 0.12
Ethanol content (% v/v)
Trace
± 0.22
± 0.32
± 0.38
± 0.26
(lightness)
± 3.12
± 0.91
± 0.53
± 0.33
± 0.56
(red/green)
± 1.76
± 0.68
± 0.33
± 0.53
± 0.69
(yellow/blue)
± 0.18
± 0.15
± 0.08
± 0.18
± 0.12
Values = mean value ± standard deviation (SD). Different superscript letters in the row indicate that the differences are significant (LSD test, ). Trace indicates that the concentration of the compound is below the detectable level.
