Table 1.

Physico-chemical and microbiological features of 23 traditional red wine samples from Southern Italy

Sample	Type of wine	Localities	pH	Alcohol	l-Malic acida	l-Lactic acida	MRSb
AG1	Aglianico	Campania	3.88	13.6	0.1	2.3	6.5 × 104
AG2	Aglianico	Campania	3.71	13.6	0.8	2.1	5.0 × 104
MT1	Montepulciano	Molise	3.68	13.5	0.9	1.9	6.0 × 103
MT2	Montepulciano	Molise	3.70	13.3	0.6	1.4	4.0 × 103
MT3	Montepulciano	Molise	3.65	11.2	0.5	2.2	3.3 × 103
MT4	Montepulciano	Molise	3.60	11.2	1.2	2.4	5.5 × 105
MT5	Montepulciano	Molise	3.79	11.8	1.1	2.5	5.8 × 105
MT6	Montepulciano	Molise	3.80	11.8	1.4	2.3	4.8 × 106
PI1	Pentro d’Isernia	Molise	3.77	11.3	1.3	1.8	2.4 × 105
PI2	Pentro d’Isernia	Molise	3.76	11.6	0.7	1.6	2.2 × 103
PD1	Piedirosso	Campania	3.68	12.6	0.4	1.9	7.8 × 103
PD2	Piedirosso	Campania	3.62	12.4	0.6	1.8	7.5 × 103
PD3	Piedirosso	Campania	3.65	12.8	0.4	2.1	6.8 × 103
RM1	Rosso Molise	Molise	3.62	12.5	0.9	1.6	9.8 × 103
RM2	Rosso Molise	Molise	3.80	12.1	1.6	2.3	1.2 × 105
TA1	Taurasi	Campania	3.76	14.2	1.5	1.8	2.3 × 103
TA2	Taurasi	Campania	3.69	14.1	1.4	1.9	4.3 × 103
TI1	Tintilia	Molise	3.54	14.6	0.2	1.9	8.8 × 105
TI2	Tintilia	Molise	3.86	14.2	0.4	2.2	3.4 × 105
TI3	Tintilia	Molise	3.76	14.0	0.6	1.9	4.5 × 105
TI4	Tintilia	Molise	3.86	14.3	0.7	1.5	2.8 × 104
TI5	Tintilia	Molise	3.80	14.0	0.3	1.3	6.6 × 105
TI6	Tintilia	Molise	3.70	14.4	0.8	1.8	8.9 × 104

^ag/l; ^b c.f.u./ml