Table 1.
Organic acids, sugars, glycerol (g/L) and ethanol (v/v in the investigated wines).
| BB | B | C | E | R | S | |
|---|---|---|---|---|---|---|
| citric acid | 1.17 ± 0.15 a | 4.53 ± 0.35 d | 1.95 ± 0.09 b | 2.45 ± 0.08 c | 8.74 ± 0.65 f | 5.03 ± 0.15 e |
| malic acid | 0.65 ± 0.05 b | 2.03 ± 0.09 f | 1.63 ± 0.07 e | 1.15 ± 0.06 d | 0.44 ± 0.02 a | 0.95 ± 0.03 c |
| succinic acid | 0.71 ± 0.05 b | 0.99 ± 0.08 c | 0.76 ± 0.05 b | 0.92 ± 0.06 c | 0.62 ± 0.03 a | 0.56 ± 0.03 a |
| lactic acid | 0.28 ± 0.02 b | 0.02 ± 0.00 a | 0.02 ± 0.00 a | 0.54 ± 0.02 c | 0.02 ± 0.00 a | 0.02 ± 0.00 a |
| acetic acid | 0.50 ± 0.03 c | 0.24 ± 0.02 b | 0.09 ± 0.01 a | uLOQ | uLOQ | uLOQ |
| ascorbic acid | 0.08 ± 0.01 c | 0.04 ± 0.00 b | 0.03 ± 0.00 a | uLOQ | 0.07 ± 0.00 c | uLOQ |
| glucose | uLOQ | uLOQ | 43.43 ± 2.01 c | 0.04 ± 0.00 a | 0.10 ± 0.01 b | uLOQ |
| fructose | 0.47 ± 0.03 a | 0.68 ± 0.05 b | 29.06 ± 1.98 e | 0.67 ± 0.05 b | 0.85 ± 0.06 c | 1.62 ± 0.08 d |
| glycerol | 8.58 ± 0.65 c | 10.81 ± 0.77 d | 4.95 ± 0.32 a | 8.03 ± 0.63 bc | 5.41 ± 0.35 a | 6.96 ± 0.54 b |
| ethanol | 12.86 ± 1.01 c | 14.39 ± 1.06 d | 7.22 ± 0.56 a | 14.59 ± 0.99 d | 8.43 ± 0.65 b | 11.32 ± 0.87 c |
BB—bilberry wine; B—blackberry wine; C—cranberry wine; E—elderberry wine; R—raspberry wine; S—strawberry wine. uLOQ—uder limit of quantification; Different letters in rows indicate a significant difference (p < 0.05).