Table 1.
Pre-treatment conditions of mash for apple wine fermentation
Sample | Treatment | |||
---|---|---|---|---|
| ||||
K2S2O5 (mg/kg apple) | Lactic acid (mL/kg apple) | Pectinase (mg/kg apple) | Chaptalization (°Brix) | |
Control | 100 | – | – | – |
A | 100 | 1.0 | – | – |
B | 100 | – | 100 | – |
C | 100 | – | – | 24 |
D | 100 | – | 100 | 24 |