Table 2.
Basic grape compositional parameters at two distinct harvest dates (Fresh Fruit (FF) and Mature Fruit (MF)) and grape extractable tannin.1
| Parameter | Fresh Fruit | Mature Fruit |
|---|---|---|
| Harvest date | 8 March 2017 | 20 March 2017 |
| TSS [°Brix] | 22.7 ± 0.1 b | 25.5 ± 0.0 a |
| Berry weight [g/berry] | 0.89 ± 0.02 | 0.90 ± 0.02 |
| TA [g/L] 2 | 5.8 ± 0.1 a | 4.5 ± 0.1 b |
| pH | 3.82 ± 0.00 b | 4.03 ± 0.00 a |
| Extractable tannin 3 | ||
| mg/g berry | 0.36 ± 0.01 b | 0.53 ± 0.02 a |
| mg/berry | 0.31 ± 0.01 b | 0.38 ± 0.03 a |
1 Values are means of three replicates ± standard error. Different superscripted lower-case letters within rows indicate significantly different means (p ≤ 0.05, one-way analysis of variance (ANOVA)). 2 Values in tartaric acid equivalents. 3 Determined by methylcellulose precipitable tannin assay of wine-like extracts for crushed berries.