. 2015 Nov 12;53(3):1585–1596. doi: 10.1007/s13197-015-2105-8

Table 2.

Gross composition in control and cheeses fortified with grape pomace powder and results of analysis of variance ^W

		Ashes^x	Fat^x	Protein^x	Moisture (%)	TN^y	SN^z	pH
Toma (30 days)	Control	2.80 ± 0.20	27.81 ± 2.23	20.05 ± 1.42	49.41 ± 1.71	3.14 ± 0.22	8.98 ± 0.63	5.25 ± 0.03^d
	BAR0.8	2.80 ± 0.21	26.93 ± 0.77	21.81 ± 0.34	47.75 ± 0.46	3.42 ± 0.05	10.51 ± 0.92	5.21 ± 0.02^bcd
	ChBD0.8	3.18 ± 0.24	28.07 ± 0.85	21.50 ± 1.30	45.30 ± 3.91	3.37 ± 0.20	10.07 ± 1.26	5.22 ± 0.01^cd
	ChAD0.8	3.07 ± 0.36	26.58 ± 1.38	20.77 ± 0.22	51.52 ± 2.64	3.26 ± 0.04	9.87 ± 2.03	5.24 ± 0.03^cd
	BAR1.6	3.01 ± 0.17	24.61 ± 1.79	22.46 ± 0.85	47.71 ± 0.84	3.52 ± 0.13	10.77 ± 2.29	5.13 ± 0.01^a
	ChBD1.6	2.96 ± 0.57	26.52 ± 1.37	22.13 ± 1.38	46.39 ± 5.81	3.47 ± 0.22	8.75 ± 2.90	5.19 ± 0.04^bc
	ChAD1.6	3.32 ± 0.58	25.32 ± 2.20	21.64 ± 1.61	47.59 ± 2.07	3.39 ± 0.25	8.92 ± 1.23	5.16 ± 0.03^ab
	Sig.	ns	ns	ns	ns	ns	ns	***
Cheddar (120 days)	Control	3.78 ± 0.18	31.20 ± 1.68	25.10 ± 1.63	36.40 ± 0.92^b	3.93 ± 0.26	17.87 ± 1.54^ab	5.07 ± 0.01^d
	BAR0.8	4.10 ± 0.17	30.62 ± 1.97	23.77 ± 1.02	37.94 ± 0.53^d	3.73 ± 0.16	18.49 ± 0.73^b	5.00 ± 0.02^b
	ChBD0.8	3.98 ± 0.07	30.53 ± 0.90	25.52 ± 0.95	36.45 ± 0.72^b	4.00 ± 0.15	16.76 ± 1.43^a	5.04 ± 0.01^c
	ChAD0.8	3.96 ± 0.55	30.13 ± 0.33	24.40 ± 1.15	36.53 ± 0.70^b	3.82 ± 0.18	17.62 ± 1.11^ab	5.04 ± 0.01^c
	BAR1.6	4.19 ± 0.09	29.99 ± 2.24	24.32 ± 0.67	37.08 ± 0.73^bc	3.81 ± 0.10	18.52 ± 0.42^b	4.95 ± 0.01^a
	ChBD1.6	4.08 ± 0.14	31.35 ± 0.75	24.95 ± 1.42	35.36 ± 0.46^a	3.91 ± 0.22	16.78 ± 1.24^a	5.03 ± 0.02^c
	ChAD1.6	4.10 ± 0.03	30.78 ± 0.98	24.80 ± 1.48	37.69 ± 1.24^cd	3.89 ± 0.23	17.33 ± 0.76^a	4.96 ± 0.01^a
	Sig.	ns	ns	ns	***	ns	*	***

^WData are expressed as mean ± SD (n = 9)

BAR Barbera, ChBD Chardonnay before distillation, ChAD Chardonnay after distillation; 0.8: 0.8 % grape pomace powder (w/w); 1.6: 1.6 % grape pomace powder (w/w)

Different letters within a column indicate significant differences (Duncan test, p < 0.05) between mean values Significance: ns = not significant; * p < 0.05; *** p < 0.001;

^x% (w/w) dry matter

^y% Total Nitrogen (w/w)

^zpH 4.6-soluble Nitrogen as % of Total Nitrogen