Sugars

Other than water, which is 70% to 85% of the total juice volume, simple sugars represent the largest constituent of grapes or must. Depending on the maturation of the grape at harvest, must usually contains equal concentrations of glucose and fructose, with the latter increasing somewhat in over-ripened grapes. Sucrose is usually present at very low concentrations (less than 1%), except for musts from V labrusca grapes, which can contain as much as 10% sucrose. In general, most grape cultivars contain about 20% sugar (i.e., 10% glucose and 10% fructose), but the actual amount of total

Table 10.2. Constituents of juice and red table wine (g/100 ml)1.

Compound

Juice

Wine

Water

7G—8G

80—90

Carbohydrates

15—25

G.1—G.3

Glucose

8—12

G.5—G.1

Fructose

8—12

G.5—G.1

Other2

1—3

G.1—G.2

Organic acids3

G.5—2.G

G.3—G.6

Inorganic salts

G.3—G.5

G.2—G.4

Nitrogenous

G.1—G.4

G.G1—G.1

Phenolics

G.1—G.2

G.2—G.3

Ethanol

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