Table 2.

Mean values of pH, titratable acidity, and % alcohol in blackberry wines by inoculation type and fermentation temperature (n = 3).

Cultivar	Natchez				Triple Crown
Inoculation treatment	Yeast		Wild		Yeast		Wild
Fermentation temperature (°C)	21.6	26.6	21.6	26.6	21.6	26.6	21.6	26.6
pH	3.1 aa	2.6 b cb	3.08 a	2.64 b c	3.12 a e	2.87 b d e	3.05 a f	2.76 b d f
Titratable acidity (% malic acid)	0.42 a	0.35 b c	0.41 a	0.35 b c	0.42 a e	0.39 b d e	0.41 a f	0.37 b d f
% alcohol	13.91 c ec	13.57 c	13.46 f	13.26 c	15.76 a d e	15.01 b d e	13.68 f	13.67 d f

^aMeans with a and b letters indicate significant differences between fermentation temperatures within cultivar and inoculation treatment (p < 0.05). ^bMeans with c and d letters indicate significant differences between cultivars within inoculation treatment and fermentation temperature (p < 0.05). ^cMeans with e and f letters indicate significant differences between inoculation treatments within cultivar and fermentation temperature (p < 0.05).