Table 2. Fermentation chemistry analysis of wines using HPLC.

	AWRI838	CxM1	CxM2	CxM3	CxM4	CxM5
Glucose *	<0.1	<0.1	<0.1	<0.1	<0.1	<0.1
Fructose *	<0.1 c	<0.1 c	4.51±0.07 a	2.23±0.108 b	<0.1 c	<0.1 c
Ethanol ≠	16.3±0.06 a,b	16.4±0.02 a	16.1±0.09 b,c	15.8±0.06 c	16.1±0.02 a,b,c	16.4±0.01 a
Glycerol *	9.6±0.03 d	11.1±0.01 c	11.6±0.03 b	12.1±0.07 a	11.4±0.06 b,c	12.1±0.10 a
Acetic acid *	0.41±0.01 a	<0.1 c	<0.1 c	<0.1 c	0.22±0.04 b	<0.1 c
Succinic acid *	4.14±0.01d	4.59±0.01 c	4.53±0.01 c	4.75±0.04 b	4.59±0.03 c	4.85±0.01 a
Malic acid *	2.83±0.02 c	2.98±0.01 b	3.09±0.01 a	2.88±0.01 c	2.81±0.02 c,d	2.75±0.02 d
Lactic acid *	0.32±0.01 c	0.60±0.00 a	0.42±0.01 b	0.59±0.00 a	0.40±0.01 b	0.44±0.02 b
Tartaric acid *	3.12±0.01 a	2.61±0.01 b	2.62±0.01 b	2.71±0.01 b	2.68±0.01 b	2.94±0.08 a,b
Citric acid *	0.12±0.00 d	0.12±0.00 d	0.14±0.00 b	0.15±0.00 a	0.13±0.00 c	0.14±0.00 b

Detection Limit 0.1g/L * g/L, ≠ % v/v Levels not connected by same letter are significantly different (p<0.05).