Which part of a bunch of grapes is sweeter

The sweetest part of grapes is usually near the top of the stem. The sweetness distribution of grapes is related to factors such as lighting conditions, variety characteristics, maturity, etc. The top often accumulates more sugar due to receiving more sunlight. During the growth process of grapes, sugars produced by photosynthesis will be transported to the fruit through the stem. Due to the closest distance from the top to the stem, sugar accumulates more concentrated here. The sweetness distribution of different grape varieties may vary, for example, seedless white grapes have a uniform overall sweetness, while the sweetness gradient at the top of Kyoho grapes is more pronounced. The fruit parts with sufficient sunlight have more complete sugar conversion, which is also one of the reasons why grapes grown outdoors are sweeter than those grown in shaded areas.

There may be exceptions under certain special varieties or cultivation conditions. Grapes grown in greenhouses have uniform distribution of light and minimal differences in sweetness. Some varieties, such as red globe grapes, may exhibit a sweeter central region due to their thick skin and less juice. Over ripe grapes will gradually reduce the sweetness difference between the top and base due to the diffusion of sugar. Wine grape varieties usually pursue a balance between acidity and sugar, and the distribution pattern of sweetness is significantly different from that of fresh grapes.

When selecting grapes, the uniformity of skin color and the completeness of fruit powder can be observed. Grapes with higher maturity have better overall sweetness. Soaking in light salt water before consumption can remove surface impurities, and consuming after refrigeration can enhance the perception of sweetness. Patients with diabetes need to control their single intake, and those with weak gastrointestinal function are recommended to take it without skin. Retaining the stem during storage can delay water loss and avoid squeezing to maintain optimal flavor.