Table 1.
Basic chemical composition of the GL wines from 28 L ferments.
| Treatment Samples | pH | Titratable Acidity (g/L) |
Ethanol (% v/v) |
Volatile Acidity (g/L) |
Free SO2 (mg/L) |
Total SO2 (mg/L) |
Chroma C*(D650) | a* (D650) |
b* (D650) |
Residual Sugar (g/L) |
|---|---|---|---|---|---|---|---|---|---|---|
| Control a | 3.91 gh | 4.63 b | 12.43 gh | 0.25 f | 48.53 f | 112.53 j | 10.49 m | 8.89 k | 5.58 m | 0.68 hi |
| Control b | 3.91 gh | 4.56 c | 12.75 f | 0.25 f | 48.53 f | 123.73 fg | 10.54 l | 8.85 l | 5.73 l | 0.61 j |
| Control c | 3.93 efg | 4.73 a | 12.79 ef | 0.32 c | 51.20 e | 121.60 h | 10.59 k | 8.81 m | 5.87 j | 0.68 hi |
| PRE 1a | 3.84 i | 4.16 lm | 12.91 e | 0.25 f | 62.40 a | 134.4 a | 11.70 i | 10.11 f | 5.89 j | 0.67 ij |
| PRE 1b | 3.90 h | 4.21 jk | 12.30 hi | 0.25 f | 51.73 de | 117.33 i | 11.67 j | 10.16 e | 5.75 l | 0.74 h |
| PRE 1c | 4.02 a | 4.40 e | 12.73 f | 0.32 c | 52.80 d | 128.53 c | 11.68 i | 10.14 ef | 5.82 k | 0.67 ij |
| PRE 2a | 3.97 b | 4.58 c | 13.32 c | 0.39 a | 48.00 f | 122.13 gh | 11.81 h | 9.80 h | 6.62 h | 0.95 g |
| PRE 2b | 3.93 efg | 4.12 m | 13.36 bc | 0.25 f | 49.06 f | 124.26 ef | 11.82 h | 9.82 gh | 6.59 hi | 1.01 g |
| PRE 2c | 3.92 efgh | 4.29 hi | 13.16 d | 0.25 f | 52.80 d | 125.86 de | 11.82 h | 9.84 g | 6.56 i | 0.98 g |
| PRE 4a | 3.92 fgh | 4.18 kl | 12.25 i | 0.25 f | 56.53 c | 127.46 cd | 12.60 e | 9.55 j | 8.22 c | 1.54 d |
| PRE 4b | 3.93 efg | 4.36 ef | 12.50 g | 0.25 f | 56.53 c | 130.66 b | 12.56 f | 9.59 ij | 8.12 d | 1.68 c |
| PRE 4c | 3.96 bc | 4.48 d | 12.76 f | 0.29 e | 58.66 b | 133.86 a | 12.52 g | 9.62 i | 8.02 e | 1.56 d |
| POST 1a | 3.96 bdc | 4.33 fgh | 13.44 bc | 0.29 e | 40.53 gh | 104.53 k | 12.62 d | 10.35 c | 7.22 f | 1.30 ef |
| POST 1b | 3.96 bcd | 4.25 ij | 13.48 b | 0.31 cd | 40.00 h | 100.80 l | 12.58 e | 10.34 cd | 7.17 g | 1.25 f |
| POST 1c | 3.94 cde | 4.63 b | 13.83 a | 0.34 b | 36.26 i | 90.66 n | 12.59 e | 10.32 d | 7.22 f | 1.32 e |
| POST 4a | 3.97 b | 4.34 fg | 13.48 b | 0.30 de | 36.26 i | 96.53 m | 14.62 b | 11.23 b | 9.37 a | 2.96 a |
| POST 4b | 3.98 b | 4.32 gh | 13.39 bc | 0.31 cd | 41.60 g | 101.86 l | 14.43 c | 11.21 b | 9.08 b | 2.77 b |
| POST 4c | 3.94 def | 4.56 b | 13.45 bc | 0.35 b | 41.60 g | 82.133 o | 14.75 a | 11.62 a | 9.09 b | 2.75 b |
Data are means of triplicate measurements, except for volatile acidity, which was measured in duplicate. Means within a column followed by different letters are significantly different (one-way ANOVA, Tukey’s HSD post hoc, p < 0.05). The relative standard deviation of the technical replicates was no more than 4% for each wine. a*, b* expressing the green‒red and blue‒yellow color components, respectively. Prefixes: PRE = GL extracts added prior to fermentation, POST = GL extracts added after the fermentation process.