Table 4.
Must fermentation and wine parameters of the three types of spontaneous laboratory vinificationsa
| Parameter | Value for vinification typeb: |
Pc | ||
|---|---|---|---|---|
| VK-0 | VK-L | VK-H | ||
| T15 (days) | 3.5 ± 0.6 | 3.7 ± 0.6 | 5.5 ± 0.5 | 0.032 |
| T100 (days) | 11 ± 1.5 | 11 ± 1.9 | 19 ± 3.0 | 0.026 |
| Preference (%) | 53 ± 5.2 | 58 ± 3.1 | 44 ± 3.4 | 0.056 |
| Total acidity (g/liter) | 6.8 ± 1.3 | 5.4 ± 0.2 | 8.1 ± 1.5 | 0.064 |
| Volatile acidity (g/liter) | 0.6 ± 0.2 | 0.6 ± 0.1 | 1.9 ± 0.7 | 0.006 |
| Malic acid (g/liter) | 1.1 ± 0.2 | 1.3 ± 0.2 | 0.5 ± 0.1 | 0.032 |
| Lactic acid (g/liter) | 0.8 ± 0.2 | 0.8 ± 0.2 | 2.4 ± 1.1 | 0.039 |
| No. of bacteria-BF (105 CFU/ml) | 0.5 ± 0.4 | 0.4 ± 0.2 | 0.2 ± 0.1 | 0.916 |
| No. of bacteria-TS (106 CFU/ml) | 0.9 ± 0.6 | 0.3 ± 0.1 | 4.4 ± 1.7 | 0.000 |
| No. of bacteria-EF (106 CFU/ml) | 0.4 ± 0.4 | 0.2 ± 0.1 | 2.9 ± 0.9 | 0.000 |
a
Kruskal-Wallis nonparametric test to study the effect of the changes in the killer/sensitive yeast proportion on winemaking.
b
The data are the mean values and standard errors of 17 VK-0, 17 VK-L, and 8 VK-H independent experiments.
c
P values obtained by the Kruskal-Wallis nonparametric test to analyze the differences in the fermentation and wine parameters between the three vinification types.