Table 3. Chemical composition of the wines obtained by spontaneous alcoholic fermentation.
| Vine region | Grape variety | N(isolated yeasts) | Chemical parameter | ||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
|
S. cerevisiae |
Non-Saccharomyces sp. |
φ(alcohol)/ % vol. |
γ(glycerol)/ (g/L) |
γ(acetic acid)/(g/L) | γ(malic acid)/(g/L) | γ(free SO2)/(mg/L) | γ(total SO2)/(mg/L) | γ(reducing sugars)/(g/L) | |||
| Primorska | Malvasia* | 7 | 0 | 14.7±0.7 | 8.8±0.8 | 0.7±0.1 | 1.4±0.5 | 4.7±1.2 | 76.0±16.4 | 39.7±4.0 | |
| Merlot* | 8 | 2 | 13.5±0.5 | 8.7±0.6 | 0.6±0.1 | 1.2±0.1 | 9.7±7.8 | 81.0±10.2 | 41.3±7.6 | ||
| Refosco* | 10 | 0 | 13.9±0.1 | 5.4±4.7 | 0.4±0.1 | 3.4±0.5 | 9.3±1.2 | 87.0±7.2 | 7.0±6.2 | ||
| Posavje | Kerner* | 8 | 1 | 12.5±0.4 | 8.0±2.3 | 0.3±0.0 | 2.8±0.0 | 19.5±6.4 | 104.0±1.4 | 31.5±0.7 | |
| Blaufränkisch*** | 2 | 5 | 11.8 | 7.9 | 0.2 | 2.5 | 13.0 | 102.0 | 29.0 | ||
| Podravje | Chardonnay* | 4 | 0 | 13.0±0.3 | 8.1±0.8 | 0.3±0.1 | 3.7±0.6 | 12.3±7.6 | 73.0±14.0 | 32.0±0.0 | |
| Zweigelt** | 7 | 0 | 12.0±0.3 | 10.0±2.3 | 0.2±0.0 | 3.0±0.1 | 18.0±2.8 | 135.5±6.4 | 34.0±4.2 | ||
| Furmint*** | 0 | 6 | 9.6 | 4.0 | 0.2 | 4.5 | 21.0 | 85.0 | 26.0 | ||
*Completion of three spontaneous alcoholic fermentations (average value±S.D.)
**Completion of two spontaneous alcoholic fermentations (average value±S.D.)
***Completion of one spontaneous alcoholic fermentation (only data for one fermentor are shown)
The variety where all three alcoholic fermentations were stuck is not shown (Blaufränkisch from Podravje, where additional 4 non-Saccharomyces yeasts were isolated)