Analysis of Soluble Sugar Components and Contents in 10 Mature Grape Varieties (Lines) in Xinjiang

【Objective】 To compare and analyze the soluble sugar composition and content in fruits of 10 wine grape varieties (lines), and get a clear picture of the characteristics of sugar accumulation in Xinjiang wine grape in the hope of providing scientific basis for the evaluation of resource characteristics and the study of sugar quality control in the future. 【Method】 10 varieties(lines) including Cabernet Sauvignon, Cabernet Sauvignon 5, Cabernet Sauvignon 6, Cabernet Sauvignon 9, Merlot, Merlot 4, Cabernet Franc, Chardonnay, Weydale and Riesling were employed as the research object, and high performance liquid chromatography HPLC determination of soluble sugars in the fruit and content, and the mature fruit soluble solids and total acid content were used to analyze the proportion of each carbohydrate component in total soluble sugar and the soluble sugar content of each variety. 【Result】 The results showed that the main accumulation of glucose and fructose was sucrose, and fructose was slightly higher than glucose. Among them, the highest proportion of fructose in total sugar was 51.23%, the highest proportion of glucose in total sugar was 49.02%, and the highest proportion of sucrose in total sugar was only 2.91%.Among the 10 wine grape varieties (lines), the soluble sugar content in fruits showed significant or extremely significant difference, among which, Cabernet Sauvignon 5 had the highest soluble total sugar content, which was significantly or extremely significantly higher than that of other varieties, and was 29.21% higher than Vidal, which had the lowest soluble sugar content. The soluble solid content of Cabernet Sauvignon 5 was 30.59% higher than that of Vidal. Through cluster analysis, 10 wine grape varieties were divided into 3 varietal groups. The first group of grape varieties was Cabernet Sauvignon 9, Merlot 4, Cabernet Sauvignon and Merlot, with moderate content of sugar substances. The second group of grape varieties was Chardonnay, Widell and Riesling, with low content of sugar substances. The third group are Cabernet Sauvignon 6, Cabernet franc and Cabernet Sauvignon 5, The sugar components was closely related and the content of saccharide was higher. 【Conclusion】 Based on the comparative analysis of 10 wine grape varieties (lines) in Xinjiang, the high-sugar varieties (lines) were selected as Cabernet Sauvignon 5 and low-sugar varieties as Vidal