Impact of Sucrose Addition on the Physiochemical Properties and Volatile Compounds of “Shuangyou” Red Wines

Figure 3

Changes of the color parameters including: (red/green, (a)), (yellow/blue, (b)), and (lightness, (c)) of “Shuangyou” wines added with 20 (●), 60 (■), and 100 (▲) g/L sucrose and controls (□) during fermentation.

(a)

(b)

(c)