In this article:
Grape berries of several varieties of Vitas Vinifera from several areas in South Australia contained between 0.2 and 1.0 grams of sucrose per 100 grams fresh weight.
The concentration of sucrose in glasshouse grown berries changed by 10 to 40% during the day, but increased severalfold during development of berries from the young green stage to the mature stage.
Most of the sucrose was situated in the smaller strong-walled cells, possibly the conducting tissues. Sucrose in extracted juice was hydrolyzed within an hour at 30oC, presumably by endogenous invertase.
The Sucrose Content of Some Australian Grapes
1976, American Journal of Enology and Viticulture, vol 27, issue 3, pages 125-129
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