Abstract:To explore the influence of sugar-added fermentation on the winemaking characteristics of table grapes，two table grape main cultivars，Kyoho and Summer Black，from the Jurong District，were used as raw materials，and three kinds of commercial Saccharomyces cerevisiae strains were employed to carry out sugaradded fermentation experiments. The table grape cultivar and commercial winemaking yeast most suitable for winemaking were screened at first. Then，based on single-factor experiments of the yeast inoculum size，fermentation temperature，and sugar content，the fermentation process parameters were optimized by response surface methods based on the principles of the Box-Behnken central combinatorial design. The results showed that Kyoho grape and DV10 commercial Saccharomyces cerevisiae were the best winemaking grape cultivar and yeast，respectively. The response surface regression equations fitted well with the experiment results，and the model was reliable. Optimal fermentation parameters were yeast inoculum size of 0.10%，fermentation temperature at 21.5 ℃，and sugar content of 22.9%，and the resulting alcoholicity of the wine under these conditions was 11.67% vol.