Table 1.
Basic physicochemical indexes of wine samples processed under different clarification process.
| Treatment | Total Sugar (g/L) |
Total Acidity (g/L) |
Volatile Acidity (g/L) |
Protein (g/L) |
Total Phenol (g/L) |
|---|---|---|---|---|---|
| C | 190.00 ± 1.00 a | 9.74 ± 0.01 a | 0.51 ± 0.02 a | 0.115 ± 0.001 a | 0.477 ± 0.000 a |
| BT | 171.33 ± 3.21 b | 9.41 ± 0.05 d | 0.45 ± 0.02 c | 0.114 ± 0.001 ab | 0.454 ± 0.011 b |
| SP | 188.67 ± 0.58 a | 9.50 ± 0.03 bc | 0.50 ± 0.01 ab | 0.116 ± 0.000 a | 0.441 ± 0.006 b |
| CF | 189.33 ± 1.53 a | 9.45 ± 0.05 cd | 0.48 ± 0.01 b | 0.113 ± 0.001 ab | 0.470 ± 0.006 a |
| MF | 190.00 ± 1.00 a | 9.55 ± 0.03 b | 0.49 ± 0.01 ab | 0.115 ± 0.001 a | 0.392 ± 0.011 c |
Data are means ± SD (n = 3). Different letters represent significant differences at a significant level of 0.05.