Table 1.

Ethanol, acidity and sugar content in wine samples. Results are shown by treatment. The statistical analysis was performed by parameter (columns) and the different letters indicate significant statistical difference (LSD method with method with 95% confidence level). Means ± standard deviation (STD) (n = 3).

Treatment	EtOH % v/v	pH	Malic Acid g/L	Volatile Acidity g/L	Lactic Acid g/L	Total Acidity g/L	Glucose g/L	Fructose g/L
CAT
Sc	14.2 ± 0.2 a	3.6 ± 0.0 c	2.0 ± 0.1 ab	0.6 ± 0.0 ab	0.5 ± 0.1 b	5.1 ± 0.0 a	0.9 ± 0.2 b	2.0 ± 0.1 b
Lt-Sc	14.0 ± 0.2 a	3.6 ± 0.0 c	1.7 ± 0.1 d	0.2 ± 0.0 c	0.8 ± 0.1 a	4.9 ± 0.1 bc	0.8 ± 0.1 b	1.2 ± 0.2 b
Lt-Sp	13.7 ± 0.1 a	3.8 ± 0.0 a	0.7 ± 0.1 f	0.2 ± 0.0 c	0.8 ± 0.1 a	3.4 ± 0.1 d	3.5 ± 0.2 a	10.8 ± 0.8 a
PB 2
Sc	14.2 ± 0.1 a	3.6 ± 0.0 c	2.0 ± 0.1 abc	0.6 ± 0.0 b	0.6 ± 0.1 b	5.1 ± 0.1 ab	0.9 ± 0.1 b	1.5 ± 0.2 b
Lt-Sc	14.0 ± 0.3 a	3.6 ± 0.0 c	1.7 ± 0.0 d	0.2 ± 0.0 c	0.7 ± 0.0 a	4.8 ± 0.1 c	0.9 ± 0.1 b	1.3 ± 0.1 b
Lt-Sp	13.8 ± 0.3 a	3.8 ± 0.0 a	0.7 ± 0.0 f	0.2 ± 0.0 c	0.7 ± 0.0 a	3.4 ± 0.1 d	3.1 ± 0.5 a	10.2 ± 0.8 a
PC 1
Sc	14.2 ± 0.2 a	3.7 ± 0.0 bc	2.1 ± 0.1 a	0.6 ± 0.1 ab	0.5 ± 0.0 b	5.2 ± 0.1 a	1.0 ± 0.2 b	2.6 ± 1.1 b
Lt-Sc	14.4 ± 0.1 a	3.6 ± 0.0 c	1.8 ± 0.2 bcd	0.2 ± 0.0 c	0.8 ± 0.1 a	4.8 ± 0.1 c	1.0 ± 0.2 b	1.8 ± 0.7 b
Lt-Sp	13.9 ± 0.3 a	3.8 ± 0.0 ab	0.6 ± 0.1 f	0.2 ± 0.0 c	0.8 ± 0.1 a	3.4 ± 0.1 d	2.8 ± 0.8 a	10.1 ± 0.7 a
PA 2
Sc	14.1 ± 0.2 a	3.6 ± 0.0 c	2.0 ± 0.1 abc	0.7 ± 0.0 a	0.5 ± 0.0 b	5.2 ± 0.1 a	0.7 ± 0.2 b	1.8 ± 0.5 b
Lt-Sc	14.1 ± 0.1 a	3.6 ± 0.0 c	1.7 ± 0.1 cd	0.2 ± 0.0 c	0.9 ± 0.0 a	4.9 ± 0.0 c	1.0 ± 0.1 b	1.6 ± 0.3 b
Lt-Sp	13.7 ± 0.2 a	3.8 ± 0.0 a	0.7 ± 0.1 f	0.2 ± 0.0 c	0.9 ± 0.1 a	3.5 ± 0.1 d	3.3 ± 0.4 a	11.0 ± 0.9 a

CAT. (+)-catechin, PB 2: procyanidin B2, PC 1: procyanidin C1, PA 2: procyanidin A2.