Table 1.
Enological parameters including classical and chromatic parameters and aromatic potential of Bobal wines.
| Treatments | Season 1 | Season 2 | ||
|---|---|---|---|---|
| C1 | S1 | C2 | S2 | |
| Classical parameters | ||||
| °A (%v) | 12.51 ± 0.08 a | 13.40 ± 0.09 b | 11.58 ± 0.02 a | 11.53 ± 0.10 a |
| pH | 3.38 ± 0.02 a | 3.44 ± 0.03 a | 3.18 ± 0.01 a | 3.18 ± 0.01 a |
| TA (g/L tartaric acid) | 6.58 ± 0.34 a | 6.96 ± 0.13 a | 5.50 ± 0.08 a | 5.24 ± 0.15 a |
| VA (g/L acetic acid) | 0.23 ± 0.05 a | 0.26 ± 0.05 a | 0.10 ± 0.01 a | 0.13 ± 0.01 a |
| TPI | 15.65 ± 0.46 a | 36.21 ± 3.89 b | 29.31 ± 2.98 a | 29.31 ± 0.82 a |
| Chromatic parameters | ||||
| A420 | 0.0260 ± 0.0011 a | 0.0812 ± 0.0009 b | 0.1884 ± 0.0074 b | 0.1734 ± 0.0076 a |
| A520 | 0.0366 ± 0.0015 a | 0.1336 ± 0.0013 b | 0.3779 ± 0.0065 b | 0.3340 ± 0.0150 a |
| A620 | 0.0078 ± 0.0016 a | 0.0177 ± 0.0015 b | 0.0885 ± 0.0058 a | 0.0832 ± 0.0041 a |
| CI | 0.70 ± 0.01 a | 2.32 ± 0.04 b | 6.55 ± 0.13 b | 5.91 ± 0.26 a |
| T | 0.71 ± 0.00 b | 0.61 ± 0.00 a | 0.50 ± 0.01 a | 0.52 ± 0.00 a |
| L* | 69.85 ± 1.34 b | 37.41 ± 0.25 a | 20.61 ± 0.81 a | 21.03 ± 1.00 a |
| a* | 16.10 ± 0.59 a | 43.18 ± 0.35 b | 53.47 ± 0.82 a | 53.12 ± 1.14 a |
| b* | 10.65 ± 0.41 a | 25.95 ± 0.06 b | 26.49 ± 0.33 b | 23.64 ± 1.06 a |
| C* | 19.30 ± 0.72 a | 50.38 ± 0.33 b | 59.67 ± 0.86 b | 58.15 ± 1.25 a |
| h* | 33.49 ± 0.06 b | 31.01 ± 0.15 a | 26.36 ± 0.19 b | 23.99 ± 0.93 a |
| ΔE*ab | 44.94 | 2.90 | ||
| Aromatic potential | ||||
| IPAv | 10.33 ± 0.33 b | 9.42 ± 0.27 a | 11.26 ± 0.61 b | 10.11 ± 0.29 a |
C1: control wine (from untreated grapevines); S1: wine from grapevines treated by spraying 1; C2: control wine (from untreated grapevines); S2: wine from grapevines treated by spraying 2. °A: Alcoholic degree (%v); TA: titratable acidity expressed as g/L of tartaric acid; VA: volatile acidity expressed as g/L of acetic acid; TPI: total phenol index; A420: absorbance at 420 nm; A520: absorbance at 520 nm; A620: absorbance at 620 nm; CI: colour intensity; T: tonality; L*: lightness; a*: red/green colour component; b*: yellow/blue colour component; C*: chroma; h*: hue angle; ΔE*ab: chromatic differences between control and treated wines; IPAv: varietal aroma potential index. The mean values (n = 2) are shown with their standard deviations. For each parameter and season, different letters indicate significant differences according to the independent samples t-test (p < 0.05).