With these points in mind, it is easier to add sweetness and color to the grapes!

The color of the grapes is the result of interactions between a variety of natural pigments, of which chlorophyll and carotenoids are equivalent to the base color and play a supporting role in the coloration of the grapes, while anthocyanins are the main factor determining the color of the fruit. However, anthocyanins are usually less stable and are mainly present in the form of glycosides, ie anthocyanins, in grapes.

First, external factors: mainly light, temperature, moisture and so on.
In general, sufficient light is conducive to the formation of anthocyanins; the temperature difference between day and night and the appropriate water supplement during fruit ripening contribute to the formation of anthocyanins.
Second, internal factors: mainly nutrient elements, endogenous hormones, sugar and acid content.
Grapes are not sweet, coloring is not good, master these points! Adding sweetness and color enhancement is easier!
1. The nutrient elements are better understood. First, the supply must be sufficient, and the mix should be reasonable. If the nitrogen is too high, it is not conducive to the accumulation of sugar, affecting the synthesis of anthocyanins, and potassium is just the opposite. Usually pay attention to the combination of glycol calcium fertilizer and late potassium glycol or potassium dihydrogen phosphate, which will help to improve the fruit's toughness, coloring, sweetening, etc. Pay attention to the effect of calcium fertilizer selection and high activity of biological preparations. Good, absorption rate and utilization rate are high.
2. Ethylene in endogenous hormones has obvious effects on fruit color change, which can promote the decomposition of chlorophyll and the formation of pigment. Abscisic acid promotes the synthesis of ethylene in fruits.
3. The synthesis of anthocyanins requires the participation of sugar, so the higher the sugar content in the fruit, the better the color change; while the higher the acid content, the stability of the anthocyanin is affected. Potassium can promote the sugar content of the fruit.

How to improve the coloring and sweetening of grapes?
1. Reasonable production control: Strictly control the quality of production and production, avoiding more porridge, resulting in poor coloration and poor quality of grapes.
2, improve the light: the old leaves, diseased leaves in time to remove, too tightly closed ears can move the upper leaves. In the color-changing period, it is necessary to pick up the heart and avoid the consumption of nutrients.
3. Protect the leaves: Do a good job in the prevention of pests and diseases, protect functional leaves, improve photosynthesis of leaves, and promote the formation of anthocyanins.
4, Shi grape sweetening and color enhancement products - rich in humic acid hydrolysate, promote the development of young grape fruit, increase fruit, compact fruit, increased sugar content, promote coloration, increase yield, improve quality.