Table 1.
Physicochemical parameters of citrus wines (Means ± SD).
| Fermentations | Residual Sugar | Ethanol | Total Acidity a | Volatile Acid b | pH |
|---|---|---|---|---|---|
| (g/L) | (%, v/v) | (g/L) | (g/L) | ||
| Sc-Hu | 1.38 ± 0.08 ** | 10.24 ± 0.08 * | 7.68 ± 0.01 ** | 0.12 ± 0.00 | 3.45 ± 0.00 ** |
| Sc-Td | 2.81 ± 0.13 ** | 9.74 ± 0.12 ** | 8.63 ± 0.06 ** | 0.15 ± 0.01 ** | 3.47 ± 0.01 ** |
| Sc-Hop | 2.03 ± 0.08 | 9.83 ± 0.49 * | 8.52 ± 0.02 ** | 0.11 ± 0.02 | 3.37 ± 0.06 |
| Sc | 2.03 ± 0.13 | 11.29 ± 0.26 | 9.44 ± 0.07 | 0.11 ± 0.01 | 3.35 ± 0.00 |
Data show the mean value of triplicate, and the significant differences in each row are respect to the control Sc. a Expressed as g/L of malic acid; b Expressed as g/L of acetic acid ** p < 0.01; * p < 0.05. Sc-Hu, S. cerevisiae/H. uvarum co-fermentation; Sc-Td, S. cerevisiae/T. delbrueckii co-fermentation; Sc-Hop, S. cerevisiae/H. opuntiae co-fermentation; Sc, S. cerevisiae fermentation.