. 2016 Mar 4;7:243. doi: 10.3389/fmicb.2016.00243

Table 2.

Enological features of Trebbiano wines in relation to the strain used for fermentation.

Strain	Sugars (g l⁻¹)	SO₂ (mg l⁻¹)	Total acidity (expressed as g l⁻¹ of tartaric acid)	Succinic acid (g l⁻¹)	Malic acid (g l⁻¹)	Lactic acid (g l⁻¹)	ABV (%vol) ABV (%vol)	pH pH
Must	227 ± 11^A	−^*	9.66 ± 0.25^A	0.05 ± 0.01^A	7.49 ± 1.13^A	0.06 ± 0.02^A	−^*	3.21 ± 0.01^A
A	0.75 ± 0.15^B	5.0 ± 1.0^A	6.98 ± 0.15^B	1.74 ± 0.02^B	1.90 ± 0.45^B	0.80 ± 0.10^B	13.56 ± 0.55^A	3.18 ± 0.01^B
B	0.86 ± 0.13^B	5.0 ± 0.8^A	5.48 ± 0.21^C	0.59 ± 0.05^C	0.56 ± 0.10^C	0.02 ± 0.0^C	13.48 ± 0.60^{A, B}	3.22 ± 0.02^A
C	1.03 ± 0.20^BC	5.0 ± 1.1^A	5.93 ± 0.18^D	0.37 ± 0.09^{D, E}	0.40 ± 0.08^{C, D}	0.07 ± 0.0^A	13.40 ± 0.45 ^{A, B}	3.27 ± 0.01^C
D	8.58 ± 0.45^D	8.0 ± 0.5^B	10.65 ± 0.45^E	0.19 ± 0.03^F	0.05 ± 0.01^E	0.43 ± 0.04^D	12.70 ± 0.15^C	3.14 ± 0.01^D
E	1.57 ± 0.10^E	8.0 ± 0.7^B	10.20 ± 1.1^{E, A}	1.02 ± 0.09^G	0.22 ± 0.01^F	0.61 ± 0.06^E	13.21 ± 0.25^B	3.20 ± 0.0^A
F	2.54 ± 0.25^F	8.0 ± 1.1^B	7.20 ± 0.13^B	0.28 ± 0.03^D	0.17 ± 0.05^F	0.35 ± 0.01^F	13.11 ± 1.12^{A, B, C}	3.13 ± 0.02^{D, E}
G	3.12 ± 0.18^G	8.0 ± 1.2^B	12.00 ± 0.15^F	0.38 ± 0.04^E	0.03 ± 0.01^E	0.07 ± 0.01^A	12.98 ± 0.95^{A, B, C}	3.11 ± 0.01^E
H	1.62 ± 0.10^E	10.0 ± 0.9^C	7.76 ± 0.85^B	0.94 ± 0.05^G	1.32 ± 0.03^G	0.03 ± 0.0^G	13.18 ± 0.39^{A, B, C}	3.05 ± 0.02^F
I	1.26 ± 0.08^C	13.0 ± 1.1^D	5.10 ± 1.10^{C, D}	0.72 ± 0.02^H	0.31 ± 0.04^D	0.09 ± 0.0^H	13.38 ± 0.25^{A, B}	3.27 ± 0.01^C
L	3.49 ± 0.10^H	5.00 ± 0.2^A	7.91 ± 0.94^B	0.29 ± 0.01^D	0.88 ± 0.02^H	0.02 ± 0.0^C	13.20 ± 1.01^{A, B, C}	3.06 ± 0.02^F

not performed; For each column considered, values with the same superscript letter are not statistically different (P > 0.05).