Table 2.
Physico-chemical characteristics and mineral content of wine lees.
| Nr. | Parameters | Wine Lees | |||
|---|---|---|---|---|---|
| Semi-Dry White Wine (SVAM) | Sweet White Wine (SVR) | Dry Red Wine (SVRS) | White Sparkling Wine (SVS) | ||
| Physico-chemical characteristics | |||||
| 1 | Ash, % | 0.04 ± 0.11 a | 0.03 ± 0.26 b | 0.04 ± 0.26 a | 0.04 ± 0.14 a |
| 2 | Dry matter, % | 24.16 ± 0.14 a | 21.09 ± 0.12 b | 26.09 ± 0.17 b | 12.22 ± 0.04 c |
| 3 | Carbohydrates, % SU | 21.16 ± 0.65 b | 24.61 ± 0.66 c | 19.15 ± 0.09 a | 20.31 ± 0.65 a |
| 4 | Lipids, % SU | 8.11 ± 0.49 a | 11.09 ± 0.95 b | 4.71 ± 0.21 c | 8.13 ± 0.96 a |
| 5 | Proteins, % SU | 41.12 ± 0.87 a | 32.62 ± 0.19 c | 45.98 ± 0.23 b | 42.42 ± 0.43 a |
| 6 | Total phenolic substances, mg GAE/kg | 162.12 ± 0.84 b | 192.59 ± 1.04 a | 3350.17 ± 2.42 c | 142.19 ± 0.77 b |
| 7 | Total anthocyanins, mg GAE/kg fw | 227.48 ± 1.14 a | 277.12 ± 0.94 a | 1311.08 ± 0.92 c | 269.98 ± 0.49 b |
| Mineral content, mg/g | |||||
| 1 | K | 59.1 ± 0.14 c | 67.9 ± 0.11 b | 99.7 ± 0.10 a | 93.2 ± 0.04 a |
| 2 | Na | 0.1 ± 0.41 b | 0.3 ± 0.04 b | 0.8 ± 0.24 c | 0.4 ± 0.11 a |
| 3 | Mg | 0.4 ± 0.16 b | 0.6 ± 0.23 c | 1.4 ± 0.04 a | 1.1 ± 0.21 a |
| 4 | P | 3.2 ± 0.04 b | 4.6 ± 0.29 a | 15.1 ± 0.07 c | 4.1 ± 0.43 a |
| 5 | Ca | 2.6 ± 0.11 a | 1.9 ± 0.19 b | 6.9 ± 0.17 c | 2.7 ± 0.07 a |
| 6 | S | 1.1 ± 0.21 a | 2.5 ± 0.41 b | 3.9 ± 031 c | 1.9 ± 0,15 a |
Mean values with different letters in the same column are significantly different (p < 0.05).