Table 1.

Physicochemical indexes of bog bilberry syrup wines fermented under different pHs.

Oenological Parameters	Wine A	Wine B	Wine C
Fermentation Days *	14	12	13
Alcoholic Strength (% vol)	11.2 ± 0.1 a	11.3 ± 0.3 a	11.2 ± 0.1 a
Total Sugar (g/L)	9.15 ± 0.13 a	7.78 ± 0.39 b	8.74 ± 0.43 a
Reducing Sugar (g/L)	7.1 ± 0.44 a	5.49 ± 0.22 b	5.6 ± 0.02 b
pH (end of fermentation)	3.03 ± 0.01 c	3.21 ± 0.02 b	3.28 ± 0.01 a
Total Acids (g/L)	9.47 ± 0.10 a	9.08 ± 0.20 ab	8.92 ± 0.33 b

Note: * from the start of fermentation to when fermentation naturally terminated; when the relative density dropped to 0.990 and did not change for three consecutive days it was considered the end of fermentation; Different letters in each row indicate the significant differences in the mean at p < 0.05.