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Principal characteristics of the samples collected.
| Winery | Sample type | N1 | Sugar content (°Bx) | pH | Ethanol (%, v/v) | SO2 Total (mg⋅L-1) |
|---|---|---|---|---|---|---|
| A | Must | 12 | 23 | 3.8 | - | - |
| Wine-i | 3 | 5 | 3.4 | 12.1 | 31.5 | |
| Wine-m | 3 | 5 | 3.6 | 12.1 | 31.5 | |
| Wine-a | 3 | 5 | 3.7 | 12.1 | 31.5 | |
| Barrel/filter | 4 | - | - | - | - | |
| B | Must | 15 | 22 | 3.8 | - | - |
| Wine-i | 3 | 5 | 3.4 | 11.9 | 29.8 | |
| C | Must | 9 | 21 | 3.7 | - | - |
| D | Wine-i | 3 | 4 | 4.1 | 12.6 | 33.1 |
| Wine-m | 3 | 4 | 3.7 | 12.6 | 33.1 | |
| Wine-a | 3 | 4 | 3.8 | 12.6 | 33.1 |
1Total number of samples.
Data reported as mean of three replicates per sample analyzed.
