Table 2.
Basic composition of wines
| Year | Treatment | Alcohol (% v/v) | Total acidity (meq/L) | Volatile acidity (meq/L) | pH | Residual sugars (g/L) | Total dry extract (g/L) | Total sulphur dioxide (mg/L) |
|---|---|---|---|---|---|---|---|---|
| 2006 | Control | 12.8 a ± 0.1 | 123.9 a ± 1.5 | 4.6 ns ± 0.8 | 3.47 ns ± 0.02 | 1.9 ns ± 0.1 | 34.6 a ± 0.5 | 41.2 ns ± 8.2 |
| CPM | 12.1 b ± 0.1 | 112.6 b ± 3.4 | 4.7 ns ± 0.4 | 3.49 ns ± 0.03 | 2.0 ns ± 0.1 | 33.3 b ± 0.2 | 45.1 ns ± 4.5 | |
| 2007 | Control | 11.4 b ± 0.1 | 76.5 ns ± 1.4 | 7.7 a ± 0.6 | 3.79 ns ± 0.02 | 2.0 ns ± 0.1 | 32.4 ns ± 0.2 | 54.8 ns ± 6.7 |
| CPM | 11.8 a ± 0.1 | 85.2 ns ± 3.6 | 4.0 b ± 0.3 | 3.70 ns ± 0.05 | 1.9 ns ± 0.1 | 32.5 ns ± 0.1 | 58.2 ns ± 8.9 | |
| 2009 | Control | 12.2 b ± 0.1 | 91.3 ns ± 1.3 | 1.9 ns ± 0.9 | 3.69 ns ± 0.02 | 1.8 ns ± 0.1 | 30.6 ns ± 0.3 | 50.0 b ± 5.7 |
| CPM | 12.5 a ± 0.1 | 93.5 ns ± 2.4 | 2.1 ns ± 0.3 | 3.67 ns ± 0.03 | 1.8 ns ± 0.1 | 31.7 ns ± 0.7 | 67.5 a ± 6.9 | |
| 2010 | Control | 10.8 a ± 0.1 | 106.1 ns ± 2.0 | 2.0 b ± 0.0 | 3.44 ns ± 0.01 | 1.6 ns ± 0.1 | 29.6 ns ± 0.3 | 56.0 ns ± 6.5 |
| CPM | 10.5 b ± 0.1 | 105.1 ns ± 2.2 | 2.2 a ± 0.0 | 3.46 ns ± 0.01 | 1.5 ns ± 0.1 | 29.9 ns ± 0.3 | 53.1 ns ± 4.5 |
Mean values ± standard deviations. Values with the same letter in the same year mean that there are no statistically significant differences between the wines, according to a Tukey test (p < 0.05)