Table 1.
Chemical composition of initial Cabernet Sauvignon wine variety and reverse osmosis retentates at 2.5, 3.5, 4.5 and 5.5 MPa with cooling (C) and without cooling (WC).
| Sample | Reducing Sugars (g/L) | Free SO2 (mg/L) | Total SO2 (mg/L) | Total Acids (g/L) | Volatile Acids (g/L) | Alcohol (vol.%) |
|---|---|---|---|---|---|---|
| W | 3.66 ± 0.2 a | 40.1 ± 0.1 e | 64.0 ± 0.1 a | 6.56 ± 0.01 a | 1.44 ± 0.00 d | 13.62 ± 0.00 g |
| R1 | 6.59 ± 0.1 c | 35.3 ± 0.3 b | 70.4 ± 0.1 b | 7.50 ± 0.01 c | 1.33 ± 0.02 b | 9.34 ± 0.00 c |
| R2 | 6.79 ± 0.2 c | 38.4 ± 0.1 d | 72.5 ± 0.3 c | 7.81 ± 0.04 d | 1.34 ± 0.02 b | 9.93 ± 0.00 d |
| R3 | 7.17 ± 0.1 d | 40.5 ± 0.3 e | 74.7 ± 0.3 d | 8.13 ± 0.04 e | 1.37 ± 0.01 b | 10.56 ± 0.00 e |
| R4 | 7.19 ± 0.1 d | 51.2 ± 0.1 g | 76.8 ± 0.1 e | 8.44 ± 0.01 f | 1.40 ± 0.01 c | 11.01 ± 0.00 f |
| R5 | 6.18 ± 0.2 b | 34.1 ± 0.3 a | 70.4 ± 0.1 b | 7.19 ± 0.04 b | 1.25 ± 0.01 a | 7.85 ± 0.00 a |
| R6 | 6.58 ± 0.1 c | 37.4 ± 0.1 c | 72.5 ± 0.3 c | 7.50 ± 0.01 c | 1.27 ± 0.02 a | 9.04 ± 0.00 b |
| R7 | 7.16 ± 0.1 d | 40.7 ± 0.3 e | 74.7 ± 0.3 d | 7.81 ± 0.04 d | 1.31 ± 0.02 b | 9.83 ± 0.00 d |
| R8 | 7.17 ± 0.3 d | 49.1 ± 0.3 f | 74.7 ± 0.3 d | 8.13 ± 0.04 e | 1.35 ± 0.01 b | 10.39 ± 0.00 e |
Different superscript letters in the same column represent statistically different values (p < 0.05; ANOVA, Fisher’s (LSD) test). Abbreviations: W—initial wine; R—reverse osmosis retentate; 1–2.5 MPa with cooling; 2–3.5 MPa with cooling; 3–4.5 MPa with cooling; 4–5.5 MPa with cooling; 5–2.5 MPa without cooling; 6–3.5 MPa without cooling; 7–4.5 MPa without cooling; 8–5.5 MPa without cooling.