The Dextrose, Levulose, Sucrose, and Acid Content of the Juice from 39 Grape Clones

Authors

  • R. V. Lott Department of Horticulture, University of Illinois, Urbana, Illinois
  • H. C. Barrett Department of Horticulture, University of Illinois, Urbana, Illinois

DOI:

https://doi.org/10.5073/vitis.1967.6.257-268

Abstract

  1. The dextrose, levulose, sucrose and acid contents of the juice from 39 grape clones were determined to obtain information for use in breeding improved varieties. The 39 clones represented a survey of Vitis comprising native American species, American-type, French hybrid, and vinifera varieties.
  2. Wide variation existed in the percentages of each sugar, in pH, titratable acidity, and buffer systems.
  3. Sucrose was present in significant amounts only in clones which were derivatives of V. labrusa.
  4. The levulose-dextrose ratio varied from 0.81 to 1.49; in only one clone was it less than 1.00.
  5. The per cent of acid ranged from 0.35 to 4.74; the pH from 2.69 to 4.05.
  6. The desirability of the standardization of sampling, extraction, and analytical methods in order that valid comparisons may be made between the results of various investigations is pointed out.
  7. Certain aspects of the potential use of the information from these data in the development of improved grape varieties is presented.

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Published

2017-02-22

Issue

Vol. 6 No. 3 (1967): Vitis

Section

Article

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