Table 2.
Effect of yeast strain on basic wine compositional parameters (data show means compared by one-way ANOVA, where significant differences of p < 0.05 were compared by a post-hoc Student’s t-test, with significant differences within a row shown by different letters, ns = not significant).
| Basic Wine Composition | Yeast Strain | ANOVA p-Value | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| 2323 | 1503 | 1796 | BDX | CLOS | EC1118 | F15 | NT50 | RX60 | HPS | ||
| Alcohol (%) | 15.8 bc | 15.7 bcd | 15.2 e | 15.4 cde | 15.9 b | 15.9 b | 15.7 bcd | 15.3 de | 16.4 a | 15.2 e | 0.0006 |
| Residual sugar (g/L) | 0.45 b | 1.20 a | 0.48 b | 0.41 b | 0.51 b | 0.45 b | 0.51 b | 0.48 b | 0.38 b | 0.40 b | <0.05 |
| Glycerol (g/L) | 9.9 f | 12.6 a | 11.0 d | 12.3 ab | 10.3 ef | 10.6 de | 11.5 c | 12.2 b | 10.0 f | 9.2 g | <0.0001 |
| Malic acid (g/L) | 0.03 | 0.03 | 0.03 | 0.06 | 0.07 | 0.02 | 0.03 | 0.06 | 0.03 | 0.02 | ns |
| Succinic acid (g/L) | 1.01 e | 1.28 bc | 1.47 a | 1.47 a | 1.43 ab | 1.04 de | 1.32 abc | 1.19 cd | 1.07 de | 1.01 e | <0.0001 |
| Acetic acid (g/L) | 0.24 bc | 0.20 cd | 0.30 a | 0.21 bcd | 0.24 bc | 0.24 b | 0.29 a | 0.19 d | 0.33 a | 0.31 a | <0.0001 |
| Titratable acidity (g/L) | 5.97 | 6.00 | 5.87 | 6.37 | 6.07 | 6.03 | 5.80 | 6.27 | 5.87 | 6.03 | ns |
| pH | 3.57 abc | 3.48 cd | 3.65 ab | 3.54 bcd | 3.62 ab | 3.55 abcd | 3.64 ab | 3.46 d | 3.65 a | 3.45 d | 0.002 |