Table 2.
Chemical parameters determined for batch fermentation with Cabernet Sauvignon must/kiwi juice 40:60 (v/v) fermented with Torulaspora delbrueckii UMY196.
| Chemical Parameter | Must/Kiwi Juice | Kiwi-Based Drink |
|---|---|---|
| Sugar (g/L) | 190.1 ± 8.0 | 31.1 ± 8.8 |
| Ethanol (v/v) | - | 7.6 ± 0.4 |
| pH | 3.2 ± 0.0 | 3.2 ± 0.1 |
| Total acidity (g tartaric acid/L) | 10.2 ± 0.3 | 14.9 ± 1.4 |
| Tartaric acid (g/L) | 1.70 ± 0.06 | 1.66 ± 0.05 |
| Malic acid (g/L) | 2.58 ± 0.39 | 3.00 ± 0.22 |
| Lactic acid (g/L) | n.d. | n.d. |
| Acetic acid (g/L) | n.d. | 0.21 ± 0.06 |
| Citric acid (g/L) | 6.03 ± 0.22 | 5.86 ± 0.14 |
| Succinic acid (g/L) | n.d. | 1.83 ± 0.11 |
The trial was carried out in triplicate (volume: 0.6 L); n.d.: not detected.