Table 1.
Quality control parameters and concentration of thiol precursors of Sauvignon Blanc grape samples (n = 13) of the semi-industrial trial.
| Grape Sample | °Brix | pH | Titratable Acidity (g/L) | Tartaric Acid (g/L) | Malic Acid (g/L) | Potassium (mg/L) | YAN (mg/L) | GSH-3MH (μg/kg) | Cys-3MH (μg/kg) | ||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Juice | Marc | Juice | Marc | ||||||||
| A | 21.9 | 3.13 | 5.8 | 4.0 | 2.8 | 795 | 168 | 121 | 802 | 19 | 377 |
| B | 23.2 | 2.81 | 10.9 | 9.2 | 3.1 | 1581 | <20 | 57 | 486 | 29 | 534 |
| C | 23.6 | 2.82 | 10.5 | 8.6 | 3.5 | 1552 | <20 | 95 | 436 | 33 | 446 |
| D | 22.8 | 2.85 | 9.3 | 8.3 | 2.6 | 1386 | 41 | 84 | 1555 | 32 | 799 |
| E | 22.7 | 2.81 | 9.7 | 8.9 | 2.4 | 1479 | 24 | 100 | 1055 | 32 | 842 |
| F | 22.2 | 2.83 | 9.2 | 8.3 | 2.6 | 1352 | 23 | 122 | 2388 | 31 | 807 |
| G | 21.5 | 2.86 | 10.0 | 8.4 | 3.8 | 1417 | 120 | 120 | 2049 | 30 | 1175 |
| H | 20.1 | 2.88 | 10.4 | 8.7 | 3.9 | 1476 | 148 | 208 | 2233 | 50 | 953 |
| I | 21.2 | 2.97 | 9.6 | 8.3 | 3.9 | 1490 | 147 | 120 | 932 | 28 | 865 |
| J | 19.9 | 2.88 | 10.2 | 7.7 | 4.1 | 1134 | 131 | 129 | 2306 | 70 | 842 |
| K | 21.8 | 2.94 | 9.5 | 7.4 | 3.9 | 1181 | 144 | 155 | 2478 | 79 | 641 |
| L | 18.7 | 2.82 | 10.3 | 7.9 | 3.6 | 1126 | 90 | 106 | 1130 | 57 | 500 |
| M | 20.6 | 2.81 | 10.1 | 8.0 | 3.3 | 1114 | 60 | 92 | 1179 | 64 | 503 |
YAN: Yeast assimilable nitrogen; GSH-3MH: 3-S-glutathionyl mercaptohexan-1-ol; Cys-3MH: 3-S-cysteinyl mercaptohexan-1-ol.