Table 4.

CIELab parameters of cvs. Cabernet Sauvignon and Riesling young wines at two CO₂ levels (aCO₂ and eCO₂) after fermentation of 2014, 2015 and 2016.

	Cabernet Sauvignon						Riesling
year	2014		2015		2016		2014		2015		2016
treatment	aCO2	eCO2	aCO2	eCO2	aCO2	eCO2	aCO2	eCO2	aCO2	eCO2	aCO2	eCO2
L*	10.94 ± 2.43	12.98 ± 1.97	17.35 ± 3.93	21.21 ± 2.24	23.77 ± 2.06	24.05 ± 2.30	99.47 ± 0.18	99.00 ± 0.72	97.51 ± 0.73	96.93 ± 0.59	97.47 ± 0.57	98.00 ± 0.41
a*	41.39 ± 3.28	44.14 ± 2.30	49.31 ± 4.67	53.85 ± 2.17	56.59 ± 1.97	56.93 ± 2.05	−0.91 ± 0.10	−0.90 ± 0.05	−0.32 ± 0.73	−0.66 ± 0.12	−0.66 ± 0.04	−0.57 ± 0.10
b*	41.82 ± 3.30	44.30 ± 1.10	45.72 ± 3.39	46.90 ± 0.98	42.13 ± 2.43	42.62 ± 1.48	4.84 ± 0.32	4.69 ± 0.08	6.40 ± 0.43	5.50 ± 0.12	5.79 ± 0.41	5.38 ± 0.19

Values are the mean (± SD) of three FACE rings per treatment with aCO₂ (A1, A2 and A3) and eCO₂ (E1, E2 and E3).