Table 4.
Soluble sugars of WGP and RGP.
| Color | Cultivars | Content (g/kg) 1 | |||
|---|---|---|---|---|---|
| Sucrose | Glucose | Fructose | Total | ||
| White | Viognier | 1.37 ± 0.00005 cd | 41.03 ± 0.03 b | 32.8 ± 1.31 c | 75.2 ± 1.34 b |
| Vidal Blanc | 1.43 ± 0.14 bcd | 53.33 ± 0.09 a | 52.9 ± 0.50 a | 108 ± 0.55 a | |
| Niagara | 1.82 ± 0.06 ab | 6.86 ± 0.33 d | 7.43 ± 0.29 de | 16.1 ± 0.68 d | |
| Petit Manseng | 2.01 ± 0.21 a | 30.61 ± 1.70 c | 37.1 ± 2.12 b | 69.8 ± 0.21 c | |
| Red | Petit Verdot | 1.15 ± 0.07 d | 6.18 ± 0.16 d | 6.95 ± 0.004 e | 14.3 ± 0.09 d |
| Merlot | 1.44 ± 0.04 bcd | 6.05 ± 0.13 d | 6.49 ± 0.35 e | 14.0 ± 0.27 d | |
| Cabernet Franc | 1.70 ± 0.08 abc | 2.31 ± 0.02 e | 3.79 ± 0.41 e | 7.79 ± 0.47 e | |
| Chambourcin | 1.15 ± 0.11 d | 2.09 ± 0.14 e | 10.9 ± 0.52 d | 14.1 ± 0.77 d | |
Data were obtained in triplicate and expressed as mean ± SD. The superscript letters within the same row represented significant differences (p < 0.05). 1 Results were calculated based on a dry weight basis (DWB).