Table 3.
Water addition rates, basic chemical parameters, and p-values for wines resulting from the Fresh Fruit (FF_Control, FF_S and FF_D series) and Mature Fruit (MF_Control, MF_S and MF_D series) harvests.1
| Wine | Water Addition Rate [% v/v] | Alcohol Level [% v/v] | TA [g/L] 2 |
pH | Malic Acid [g/L] | Acetic Acid [g/L] |
Glycerol [g/L] |
Acetaldehyde [g/L] | Fructose [g/L] 3 |
|---|---|---|---|---|---|---|---|---|---|
| FF Control | n/a | 13.6 ± 0.1 a | 7.1 ± 0.2 | 3.48 ± 0.05 c | 3.05 ± 0.65 | 0.37 ± 0.04 a,b | 9.0 ± 1.22 a,b | 0.46 ± 0.17 a | 0.11 ± 0.16 |
| FF_S1 | 41.0 | 9.6 ± 0.1 e | 6.5 ± 0.1 | 3.53 ± 0.01 b,c | 2.83 ± 0.08 | 0.42 ± 0.02 a | 7.2 ± 0.1 c,d | 0.26 ± 0.01 b,c | 0.10 ± 0.14 |
| FF_S2 | 26.3 | 11.1 ± 0.1 c | 6.7 ± 0.1 b | 3.58 ± 0.05 a,b | 3.07 ± 0.03 | 0.36 ± 0.01 b,c | 8.1 ± 0.2 b,c | 0.32 ± 0.01 a,b,c | 0.22 ± 0.16 |
| FF_S3 | 11.6 | 12.6 ± 0.0 b | 7.0 ± 0.0 | 3.57 ± 0.01 a,b,c | 3.36 ± 0.17 | 0.32 ± 0.01 c,d | 9.2 ± 0.2 a | 0.40 ± 0.06 a,b | 0.12 ± 0.18 |
| FF_D1 | 41.0 | 9.0 ± 0.1 f | 6.2 ± 0.0 | 3.39 ± 0.03 d | 2.52 ± 0.03 | 0.39 ± 0.00 a,b | 6.7 ± 0.1 d | 0.21 ± 0.01 c | 0.08 ± 0.11 |
| FF_D2 | 26.3 | 10.8 ± 0.1 d | 6.6 ± 0.1 b | 3.53 ± 0.03 b,c | 2.94 ± 0.06 | 0.34 ± 0.04 b,c,d | 8.0 ± 0.2 c | 0.28 ± 0.03 b,c | 0.20 ± 0.14 |
| FF_D3 | 11.6 | 12.6 ± 0.1 b | 7.9 ± 1.4 | 3.62 ± 0.02 a | 3.25 ± 0.06 | 0.30 ± 0.02 d | 9.1 ± 0.1 a,b | 0.38 ± 0.03 a,b | 0.12 ± 0.17 |
| p-value | - | <0.0001 | 0.120 | <0.0001 | 0.087 | 0.004 | 0.000 | 0.039 | 0.951 |
| Control | - | 13.6 a | 7.1 | 3.48 a | 3.05 | 0.37 | 9.0a | 0.46 | 0.11 |
| Substitution | - | 11.1 b | 6.8 | 3.56 b | 3.09 | 0.36 | 8.2b | 0.33 | 0.15 |
| Dilution | - | 10.8 c | 6.9 | 3.51 c | 2.90 | 0.34 | 7.9b | 0.29 | 0.13 |
| p-value | - | <0.0001 | 0.6332 | 0.0138 | 0.2251 | 0.1013 | 0.3081 | 0.3516 | 0.8680 |
| MF Control | n/a | 15.5 ± 0.1 a | 7.0 ± 0.0 b | 3.52 ± 0.01 a | 2.86 ± 0.02 a | 0.33 ± 0.03 | 11.6 ± 0.1 a | 0.75 ± 0.00 a | 0.90 ± 0.29 a |
| MF_S1 | 47.2 | 10.6 ± 0.1 e | 6.6 ± 0.2 c | 3.50 ± 0.00 a,b | 2.28 ± 0.07 b,c | 0.38 ± 0.01 | 7.6 ± 0.1 d | 0.33 ± 0.03 c,d | 0.39 ± 0.01 b |
| MF_S2 | 34.0 | 12.0 ± 0.0 c | 6.7 ± 0.0 c | 3.49 ± 0.02 b,c | 2.47 ± 0.05 b | 0.35 ± 0.04 | 8.6 ± 0.2 c,d | 0.36 ± 0.02 c | 0.44 ± 0.01 b |
| MF_S3 | 10.2 | 14.5 ± 0.0 b | 7.3 ± 0.2 a | 3.52 ± 0.02 a | 2.76 ± 0.02 a | 0.32 ± 0.0 | 10.5 ± 0.1 b | 0.61 ± 0.03 b | 0.58 ± 0.01 b |
| MF_D1 | 47.2 | 9.60 ± 0.20 f | 6.3 ± 0.0 d | 3.31 ± 0.02 e | 2.17 ± 0.19 c | 0.30 ± 0.02 | 7.8 ± 0.5 d | 0.23 ± 0.04 d | 0.35 ± 0.05 b |
| MF_D2 | 34.0 | 11.7 ± 0.1 d | 6.5 ± 0.0 c,d | 3.38 ± 0.00 d | 2.47 ± 0.24 b | 0.31 ± 0.05 | 9.1 ± 1.0 c | 0.36 ± 0.14 c | 0.46 ± 0.08 b |
| MF_D3 | 10.2 | 14.4 ± 0.0 b | 7.0 ± 0.1 b | 3.46 ± 0.02 c | 2.78 ± 0.01 a | 0.29 ± 0.01 | 10.7 ± 0.2 a,b | 0.55 ± 0.02 b | 0.54 ± 0.00 b |
| p-value | <0.0001 | <0.0001 | <0.0001 | <0.0001 | 0.074 | <0.0001 | <0.0001 | <0.0001 | |
| Control | - | 15.5 a | 7.0 | 3.52 a | 2.85 | 0.35 a | 11.6 | 0.75 | 0.90 |
| Substitution | - | 12.4 b | 6.8 a | 3.50 a | 2.50 | 0.33 a,b | 8.9 | 0.44 | 0.47 |
| Dilution | - | 11.9 c | 6.6 b | 3.39 b | 2.47 | 0.30 b | 9.2 | 0.38 | 0.45 |
| p-value | - | <0.0001 | 0.0033 | <0.0001 | 0.6639 | 0.0055 | 0.2955 | 0.1126 | 0.7488 |
1 Values are means of three replicates ± standard error. Different superscripted lower-case letters within columns indicate significantly different means (p ≤ 0.05, one-way (treatment) and two-way (mode [shown with grey shading] and level of water addition) ANOVA) within a given maturity stage.2 Values in tartaric acid equivalents. 3 Values also correspond to total sugars as glucose was entirely consumed.