Table 1.
Physico-chemical characteristics of wines obtained with 3 and 6 days of skin maceration from untreated and PEF-treated grapes at the time of bottling and aging in oak barrels.
| pH | Ethanol (% v.v−1) | Titratable Acidity a | CI (AU) | TPI (AU) | Tannin b Content | Anthocyanins c | ||
|---|---|---|---|---|---|---|---|---|
| 3 days of maceration | Untreated | 3.2 ± 0.01a | 17.75 ± 0.1a | 4.4 ± 0.1a | 8.0 ± 0.2a | 38.6 ± 0.2a | 900.8 ± 12.5a | 308.4 ± 11.2a |
| PEF | 3.2 ± 0.03a | 17.85 ± 0.1a | 4.2 ± 0.2a | 12.1 ± 0.1b | 51.0 ± 0.3c | 1232.7 ± 78.8b | 421.1 ± 9.6b | |
| 6 days of maceration | Untreated | 3.2 ± 0.01a | 17.45 ± 0.1a | 4.2 ± 0.1a | 11.6 ± 0.1b | 45.5 ± 1.4b | 1040.7 ± 10.0a | 477.9 ± 6.4c |
| PEF | 3.2 ± 0.01a | 17.90 ± 0.1a | 4.1 ± 0.1a | 14.4 ± 0.1c | 61.9 ± 0.9d | 1457.9 ± 6.8c | 513.2 ± 8.0c |
Different letters within the same column represent significant differences according to one-way ANOVA analysis (p < 0.05); CI color intensity, TPI total polyphenol index, AU absorbance units. a Expressed as tartaric acid (g L−1). b Expressed as procyanidin (mg L−1). c Expressed as malvidin-3-glucoside (mg L−1).