. 2016 Mar 14;11(3):e0151276. doi: 10.1371/journal.pone.0151276

Table 2. Wine parameters.

Wine sample	Alcohol content(%,V/V)	Titratable acidity (tartaric acid, g L^-1)	pH	Residual sugars(g L^-1)
D3^α	8.99±0.90(a)^β	6.48±0.33(a)	3.02±0.22(a)	1.05±0.02(a)
D4	9.80±0.23(b)	6.27±0.37(a)	3.15±0.09(ab)	1.07±0.03(a)
D5	10.80±0.39(c)	6.03±0.23(a)	3.34±0.10(b)	1.08±0.04(a)

^α D3, D4, and D5 indicate the Meili wines produced from grapes at 1076 kg m^-3, 1082 kg m^-3, and 1089 kg m^-3, respectively.

^β Values are the mean ± standard deviation (n = 3). Within columns, significant differences according to the Fisher’s LSD test at the P ≤ 0.05 level are indicated by different letters.