Table 3.

Analysis of final wine obtained by cofermentation of H. uvarum and S. cerevisiae in comparison to the same must fermented with the commercial starter in use in the industrial vinification.

Compound	Cofermentation H. uvarum/S. cerevisiae	Commercial starter
Alcohol (mL/100 mL)	13.99 ± 0.003	14.03 ± 0.01
Residual sugars (g/L)	n.d.	n.d.
Total acidity (g/L)	5.84 ± 0.067	5.49 ± 0.028
Volatile acidity (g/L)	0.43 ± 0.005	0.45 ± 0.003
pH	3.48 ± 0.009	3.44 ± 0.003
Malic acid (g/L)	1.1 ± 0.008	0.96 ± 0.005
Lactic acid (g/L)	0.18 ± 0.034	0.17 ± 0.023
Tartaric acid (g/L)	2.34 ± 0.105	1.89 ± 0.021
Citric acid (g/L)	0.45 ± 0.011	0.43 ± 0.02
Density (g/mL)	0.99093 ± 0.00003	0.99025 ± 0.000043
Dry matter (g/L)	22.79 ± 0.112	21.11 ± 0.111
Glycerol (g/L)	7.07 ± 0.014	7.01 ± 0.038
Methanol (mL/100 mL)	n.d.	n.d
Total polyphenols (mg/L)	547 ± 92	671 ± 25
Anthocyanins (mg/L)	410 ± 71	180 ± 22
Absorbance at 420	0.88 ± 0.001	0.81 ± 0.028
Absorbance at 520	0.97 ± 0.001	1.11 ± 0.031
Absorbance at 620	0.41 ± 0.001	0.23 ± 0.032

Values are the mean of three injections; the standard deviation values (±) are indicated; n.d. not detectable.