Table 5.
Chemical composition of wines obtained by fermentation of Cabernet Sauvignon
| Component | AWRI1631 | AWRI2531 | AWRI2532 |
|---|---|---|---|
| Residual sugar (g/liter) | 0.0 ± 0.0 | 0.0 ± 0.0 | 0.0 ± 0.0 |
| Malic acid (g/liter) | 3.9 ± 0.2 | 6.9 ± 0.4 | 7.9 ± 0.0 |
| Succinic acid (g/liter) | 7.7 ± 0.4 | 7.9 ± 0.1 | 7.0 ± 0.2 |
| Glycerol (g/liter) | 9.0 ± 0.1 | 33.3 ± 0.6 | 42.2 ± 0.4 |
| Acetic acid (g/liter) | 0.1 ± 0.0 | 0.2 ± 0.0 | 0.5 ± 0.0 |
| Ethanol (g/liter) | 122.3 ± 0.6 | 103.7 ± 0.3 | 93.8 ± 0.6 |
| Acetaldehyde (mg/liter) | 29 ± 1.6 | 150 ± 16 | 227 ± 21 |
| Acetoin (mg/liter) | 33 ± 1 | 2495 ± 83 | 5923 ± 99 |
| 2,3-Butanediol (mg/liter) | 9.4 ± 0.6 | 226 ± 36 | 212 ± 42 |
| Glycerol yield (g/g sugar) | 0.04 ± 0.0 | 0.15 ± 0.0 | 0.19 ± 0.0 |
| Ethanol yield (g/g sugar) | 0.55 ± 0.0 | 0.48 ± 0.0 | 0.44 ± 0.0 |
a
Values are averages and standard deviations from three replicates.