Table 3.

Analytical characteristics of the wines elaborated from grape berries harvested in three phytosanitary vineyard protections and fermented with or without SO₂ for 2013 vintage

	Wines	Alcoholic degree (% v/v)	Residual sugars (g l−1)	l‐malic acid (g l−1)	Volatile acidity (g acetic acid l−1)	Total SO2 (mg l−1)
−SO2	O1	12.55	2.1	2.5	0.68	4
	O2	12.45	2.0	2.3	0.68	5
+SO2	O3	12.80	< 1	2.6	0.50	10
	O4	12.75	< 1	2.6	0.52	10
−SO2	C1	12.80	3.2	2.2	0.78	3
	C2	12.70	4.0	2.3	0.77	5
+SO2	C3	12.90	3.0	1.9	0.42	9
	C4	12.90	3.3	2.6	0.42	11
−SO2	E1	13.00	< 1	2.1	0.36	5
	E2	13.1	< 1	2.1	0.34	3
+SO2	E3	13.15	< 1	2.1	0.22	10
	E4	13.15	< 1	2.1	0.20	9