Table 1.
Oenological parameters of Pinot meunier grape juices and base wines at different grape berry maturity levels.
| Parameters | S1 PM 2015 | S2 PM 2015 | ||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Grape Juice | Base Wine | Grape Juice | Base Wine | |||||||||
| I (26/08) | II (04/09) | III (15/09) | I | II | III | I (26/08) | II (04/09) | III (15/09) | I | II | III | |
| pH | 2.90 ± 0.01 | 2.97 ± 0.01 | 2.96 ± 0.01 | 2.73 ± 0.00 | 2.81 ± 0.01 | 2.85 ± 0.00 | 2.92 ± 0.01 | 3.08 ± 0.01 | 3.05 ± 0.01 | 2.76 ± 0.00 | 2.88 ± 0.00 | 2.93 ± 0.01 |
| TA (g/L H2SO4) | 10.8 ± 0.0 | 7.9 ± 0.0 | 8.6 ± 0.0 | 9.8 ± 0.1 | 7.6 ± 0.0 | 7.9 ± 0.0 | 10.4 ± 0.0 | 7.4 ± 0.0 | 7.8 ± 0.0 | 9.1 ± 0.0 | 6.9 ± 0.1 | 6.8 ± 0.0 |
| MA (g/L) | 10.2 ± 0.4 | 7.0 ± 0.2 | 7.2 ± 0.3 | 7.0 ± 0.4 | 5.9 ± 0.1 | 5.9 ± 0.1 | 9.7 ± 0.4 | 6.7 ± 0.3 | 6.8 ± 0.3 | 6.7 ± 0.1 | 5.6 ± 0.0 | 5.3 ± 0.0 |
| TartA (g/L) | 8.2 ± 0.3 | 7.0 ± 0.2 | 9.4 ± 0.3 | 5.5 ± 0.2 | 4.4 ± 0.1 | 5.3 ± 0.0 | 8.0 ± 0.3 | 7.1 ± 0.2 | 8.9 ± 0.3 | 5.4 ± 0.1 | 3.6 ± 0.1 | 4.5 ± 0.0 |
| Sugars (g/L) | 133.2 ± 0.5 | 167.1 ± 0.5 | 182.9 ± 0.5 | - | - | - | 133.5 ± 0.5 | 171.9 ± 0.5 | 180.1 ± 0.5 | - | - | - |
| PAC (% v/v) | 7.9 ± 0.0 | 9.9 ± 0.0 | 10.9 ± 0.0 | - | - | - | 7.9 ± 0.0 | 10.2 ± 0.0 | 10.7 ± 0.0 | - | - | - |
| Grape berry MD | 12 | 21 | 21 | - | - | - | 13 | 23 | 23 | - | - | - |
| K+ (mg/L) | 1162 ± 84 | 1179 ± 85 | 1262 ± 91 | 564 ± 6 | 484 ± 22 | 603 ± 13 | 1381 ± 99 | 1517 ± 109 | 1464 ± 105 | 542 ± 45 | 569 ± 18 | 585 ± 20 |
| Ca++ (mg/L) | 73 ± 2 | 45 ± 1 | 61 ± 2 | 53 ± 1 | 41 ± 1 | 46 ± 1 | 86 ± 3 | 51 ± 2 | 67 ± 2 | 60 ± 3 | 45 ± 0 | 53 ± 4 |
| YAN (mg/L) | 303 ± 7 | 302 ± 7 | 333 ± 8 | - | - | - | 252 ± 6 | 291 ± 7 | 331 ± 8 | - | - | - |
| NH₄⁺ (mg/L) | 148 ± 1 | 142 ± 1 | 156 ± 2 | - | - | - | 119 ± 1 | 124 ± 1 | 143 ± 1 | - | - | - |
| α-NH2 (mg/L) | 155 ± 2 | 160 ± 2 | 177 ± 3 | 22 ± 1 | 21 ± 1 | 48 ± 5 | 132 ± 2 | 167 ± 3 | 188 ± 3 | 18 ± 1 | 23 ± 1 | 42 ± 5 |
| Prot content by Bradford (mg/L eq. BSA) | - | - | - | 12.7 ± 1.6 | 17.4 ± 0.1 | 18.7 ± 0.2 | - | - | - | 11.1 ± 1.4 | 17.2 ± 0.4 | 18.8 ± 0.1 |
| Prot content by SDS–PAGE (mg/L eq. 50 kDa marker) | - | - | - | 13.07 ± 0.40 | 14.88 ± 0.10 | 17.66 ± 0.27 | - | - | - | 12.29 ± 0.06 | 15.55 ± 0.11 | 16.91 ± 0.02 |
| Gluconic acid (mg/L) | - | - | - | 15 ± 0 | 31 ± 2 | 18 ± 0 | - | - | - | 16 ± 1 | 20 ± 2 | 15 ± 1 |
| Alcohol (% v/v) | - | - | - | 11.0 ± 0.1 | 11.2 ± 0.0 | 10.9 ± 0.1 | - | - | - | 11.0 ± 0.0 | 11.2 ± 0.0 | 11.1 ± 0.0 |
TA: total acidity. MD: maturity degree, as the ratio of sugars to TA. PAC: the potential alcohol content of grape berries. MA: malic acid. TartA: tartaric acid. K+: potassium. Ca++: calcium. YAN: assimilable nitrogen content. NH4⁺: ammonium nitrogen. α-NH2: α-amino nitrogen. Prot: protein. SDS–PAGE: sodium dodecyl sulfate–polyacrylamide gel electrophoresis. S1 and S2: squeeze 1 and squeeze 2. PM: Pinot meunier. I, II, III: maturity levels. All data are given by the mean ± standard deviation of duplicate.