Table 4.
Chemical profile of grape musts during organic and conventional fermentation.
| Duration of fermentation [days] | Organic | Conventional | ||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| 0 | 2 | 3 | 10 | 16 | 0 | 2 | 6 | 7 | 12 | |
| Ethanol at 20°C (% Vol) | 5.9 | 0.1 | 0.4 | 7 | 9.8 | 4 | 0.1 | 2.8 | 3.4 | 5.9 |
| L-lactic acid (g/L) | 0.97 | 0.05 | 0.05 | 0.05 | 0.05 | 0.29 | 0.05 | 0.05 | 0.05 | 0.05 |
| L-malic acid (g/L) | 1.97 | 3.08 | 3.04 | 2.45 | 2.31 | 2.7 | 4.56 | 4.02 | 4.09 | 3.79 |
| Volatile acidity(acetic) (g/L) | 0.16 | 0.05 | 0.09 | 0.12 | 0.2 | 0.14 | 0.07 | 0.34 | 0.42 | 0.46 |
| Tartaric acid (g/L) | 2.1 | 4.2 | 4 | 3.2 | 3 | 1.7 | 2.5 | 2.1 | 1.9 | 1.9 |
| Titratable acidity (g/L) | 7.3 | 7.6 | 7.3 | 7.3 | 7.5 | 5.8 | 7.6 | 7.3 | 7.5 | 7.2 |
| Yeast assimilable nitrogen (mg/L) | 18 | 137 | 103 | 18 | 18 | 18 | 219 | 101 | 155 | 143 |
| Alpha-amino compounds (as N) (mg/L) | 10 | 91 | 70 | 14 | 12 | 14 | 112 | 54 | 56 | 59 |
| Ammonia (mg/L) | 10 | 56 | 40 | 10 | 10 | 10 | 130 | 57 | 120 | 102 |