Table 2.
Oenological parameters of Chardonnay grape juices and base wines at different grape berry maturity levels.
| Parameters | S1 CH 2015 | S2 CH 2015 | S1 CH 2016 | |||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Grape Juice | Base Wine | Grape Juice | Base Wine | Grape Juice | Base Wine | |||||||||||
| I (29/08) | II (07/09) | III (17/09) | I | II | III | I (29/08) | II (07/09) | III (17/09) | I | II | III | I/II (13/09) | III (26/09) | I/II | III | |
| pH | 2.78 ± 0.1 | 2.78 ± 0.1 | 2.81 ± 0.1 | 2.64 ± 0.01 | 2.64 ± 0.00 | 2.80 ± 0.00 | 2.80 ± 0.1 | 2.80 ± 0.1 | 2.88 ± 0.1 | 2.64 ± 0.00 | 2.71 ± 0.03 | 2.84 ± 0.00 | 2.86 ± 0.03 | 2.93 ± 0.01 | 2.70 ± 0.06 | 2.81 ± 0.01 |
| TA (g/L H2SO4) | 9.9 ± 0.0 | 9.3 ± 0.0 | 7.4 ± 0.0 | 9.5 ± 0.0 | 8.9 ± 0.0 | 7.5 ± 0.1 | 9.3 ± 0.0 | 8.4 ± 0.0 | 6.9 ± 0.0 | 9.0 ± 0.0 | 8.4 ± 0.0 | 7.2 ± 0.1 | 9.9 ± 0.6 | 6.8 ± 0.2 | 9.8 ± 0.5 | 7.2 ± 0.1 |
| MA (g/L) | 8.3 ± 0.3 | 7.0 ± 0.3 | 5.2 ± 0.2 | 6.5 ± 0.2 | 5.8 ± 0.0 | 4.3 ± 0.0 | 7.7 ± 0.3 | 6.7 ± 0.3 | 5.0 ± 0.2 | 6.1 ± 0.0 | 5.5 ± 0.0 | 4.1 ± 0.0 | 9.2 ± 0.7 | 3.9 ± 0.3 | 7.0 ± 0.7 | 3.4 ± 0.1 |
| TartA (g/L) | 8.2 ± 0.3 | 8.6 ± 0.3 | 8.6 ± 0.3 | 5.8 ± 0.2 | 4.9 ± 0.1 | 6.1 ± 0.5 | 8.1 ± 0.3 | 8.1 ± 0.3 | 8.4 ± 0.3 | 5.4 ± 0.4 | 5.0 ± 0.0 | 5.6 ± 0.0 | 9.4 ± 0.1 | 7.9 ± 0.1 | 6.8 ± 0.1 | 5.4 ± 0.2 |
| Sugars (g/L) | 134.5 ± 0.5 | 157.8 ± 0.5 | 167.8 ± 0.5 | - | - | - | 135.0 ± 0.5 | 157.3 ± 0.5 | 170.6 ± 0.5 | - | - | - | 154.8 ± 4.5 | 186.8 ± 1.6 | - | - |
| PAC (% v/v) | 8.0 ± 0.0 | 9.4 ± 0.0 | 10.0 ± 0.0 | - | - | - | 8.0 ± 0.0 | 9.4 ± 0.0 | 10.1 ± 0.0 | - | - | - | 9.1 ± 0.2 | 11.1 ± 0.1 | - | - |
| Grape berry MD | 14 | 17 | 23 | - | - | - | 15 | 19 | 25 | - | - | - | 16 | 28 | - | - |
| K+ (mg/L) | 868 ± 62 | 838 ± 60 | 891 ± 64 | 427 ± 8 | 458 ± 7 | 524 ± 30 | 854 ± 61 | 879 ± 63 | 932 ± 67 | 402 ± 3 | 482 ± 13 | 540 ± 18 | 1160 ± 15 | - | 441 ± 51 | 354 ± 59 |
| Ca++ (mg/L) | 126 ± 4 | 108 ± 3 | 89 ± 3 | 99 ± 0 | 81 ± 1 | 82 ± 1 | 124 ± 4 | 94 ± 3 | 86 ± 3 | 99 ± 2 | 80 ± 3 | 77 ± 3 | 112 ± 6 | - | 110 ± 6 | 108 ± 7 |
| YAN (mg/L) | 139 ± 3 | 79 ± 2 | 177 ± 4 | - | - | - | 134 ± 3 | 93 ± 2 | 185 ± 4 | - | - | - | 218 ± 16 | 131 ± 21 | - | - |
| NH₄⁺ (mg/L) | 53 ± 1 | 24 ± 0 | 71 ± 1 | - | - | - | 53 ± 1 | 29 ± 0 | 69 ± 1 | - | - | - | 128 ± 12 | 82 ± 10 | - | - |
| α-NH2 (mg/L) | 86 ± 1 | 55 ± 1 | 106 ± 2 | 12 ± 0 | 12 ± 0 | 16 ± 1 | 81 ± 1 | 65 ± 1 | 116 ± 2 | 11 ± 0 | 12 ± 0 | 16 ± 1 | 71 ± 2 | 49 ± 12 | 11 ± 1 | 9 ± 1 |
| Prot content by Bradford (mg/L eq. BSA) | - | - | - | 7.6 ± 0.8 | 6.9 ± 0.1 | 10.1 ± 0.8 | - | - | - | 5.3 ± 0.4 | 5.8 ± 0.5 | 9.2 ± 0.4 | - | - | 3.4 ± 0.1 | 5.3 ± 0.2 |
| Prot content by SDS–PAGE (mg/L eq. 50 kDa marker) | - | - | - | 11.25 ± 0.86 | 10.69 ± 1.14 | 14.70 ± 0.56 | - | - | - | 10.25 ± 0.50 | 11.26 ± 0.58 | 16.44 ± 0.92 | - | - | 13.56 ± 0.07 | 14.59 ± 0.57 |
| Gluconic acid (mg/L) | - | - | - | 13 ± 2 | 9 ± 1 | 8 ± 1 | - | - | - | 12 ± 1 | 9 ± 1 | 9 ± 1 | - | - | 17 ± 4 | 12 ± 1 |
| Alcohol (% v/v) | - | - | - | 10.5 ± 0.0 | 11.1 ± 0.0 | 11.0 ± 0.1 | - | - | - | 10.6 ± 0.0 | 11.1 ± 0.0 | 11.1 ± 0.1 | - | - | 11.0 ± 0.1 | 11.1 ± 0.1 |
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. CH: Chardonnay. I, II, III: maturity levels. All data are given by the mean ± standard deviation of duplicate (2015) or triplicate (2016).