. 2020 Jun 16;11:1308. doi: 10.3389/fmicb.2020.01308

TABLE 2.

Oenological parameters were measured at the end of MLF by FTIR for all modalities.

Modalities	Ethanol (vol%)	[Glucose/fructose] (g/L)	[Total acidity] (g/L H₂SO₄)	pH	[Volatile acidity] (g/LH₂SO₄)	[Malic acid] (g/L)
Winery 1 –BP modality	13.05^a	<1.0^a	3.50^a	3.52^a	0.29^a	0.0^a
Winery 1 –S modality	13.20^a	<1.0^a	3.55^a	3.47^a	0.25^a	0.0^a
Winery 2 –BP modality	13,00^a	<1.0^a	3.40^a	3.79^a	0.38^a	0.1^a
Winery 2 –S modality	13,00^a	<1.0^a	3.70^a	3.63^a	0.36^a	0.1^a
Winery 3 –BP modality	11.40^a	<1.0^a	3.40^a	3.50^a	0.42^a	0.1^a
Winery 3 –S modality	11.22^a	<1.0^a	3.20^a	3.60^a	0.36^a	0.1^a

^a,bThe values for ethanol (vol%), glucose/fructose (g/L), total acidity (g/L), pH, volatile acidity (g/L) malic acid (g/L) were statistically compared within the same winery by the Tukey test.