Table 3.
Analytical parameters of final wines.
| Glucose+Fructose (g/L) | Glycerol (g/L) | Acetic acid (g/L) | Alcohol (% v/v) | pH | |
|---|---|---|---|---|---|
| A-SM | 3.79 ± 1.50 | 11.06 ± 0.21 | 0.84 ± 0.01 | 12.83 ± 0.11 | 3.23 ± 0.01 |
| B-SM | 0.11 ± 0.15 | 8.58 ± 0.10 | 0.44 ± 0.03 | 12.43 ± 0.11 | 3.21 ± 0.01 |
| C-SM | 0.17 ± 0.10 | 9.80 ± 1.12 | 0.64 ± 0.03 | 12.50 ± 0.34 | 3.19 ± 0.02 |
| A-GR | 1.09 | 6.01 | 0.27 | 14.9 | 3.20 |
| B-GR | 0.25 | 5.41 | 0.31 | 14.9 | 3.20 |
| C-GR | 0.17 | 7.10 | 0.42 | 14.9 | 3.13 |
| A-CA | 0.18 | 7.92 | 0.45 | 14.3 | 3.20 |
| B-CA | 0.45 | 8.13 | 0.44 | 13.9 | 3.18 |
| C-CA | 0.15 | 8.97 | 0.56 | 13.9 | 3.16 |
Abbreviations as in Table 2. Standard deviations were indicated only when triplicates has been used (Synthetic Must fermentations).