Table 2.
Chemical composition of initial Cabernet Sauvignon wine variety and nanofiltration 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 c | 1.44 ± 0.00 c | 13.62 ± 0.00 g |
| N1 | 5.21 ± 0.2 b,c | 32.0 ± 0.1 a | 68.3 ± 0.3 c | 6.25 ± 0.04 b | 1.23 ± 0.01 a | 9.61 ± 0.00 b |
| N2 | 5.64 ± 0.2 c | 36.3 ± 0.3 c | 72.5 ± 0.3 e | 6.56 ± 0.01 c | 1.30 ± 0.03 b | 9.82 ± 0.00 d |
| N3 | 6.86 ± 0.1 e | 42.7 ± 0.3 f | 74.7 ± 0.3 f | 6.88 ± 0.04 d | 1.33 ± 0.01 b | 10.24 ± 0.00 e |
| N4 | 7.02 ± 0.2 f | 46.9 ± 0.3 g | 74.7 ± 0.3 f | 7.50 ± 0.01 f | 1.35 ± 0.02 b | 10.38 ± 0.00 f |
| N5 | 5.03 ± 0.2 b | 32.0 ± 0.1 a | 66.1 ± 0.1 b | 5.94 ± 0.04 a | 1.20 ± 0.01 a | 9.26 ± 0.00 a |
| N6 | 5.33 ± 0.2 b,c | 34.1 ± 0.3 b | 70.4 ± 0.1 d | 6.25 ± 0.04 b | 1.27 ± 0.01 b | 9.77 ± 0.00 c |
| N7 | 6.15 ± 0.2 d | 36.3 ± 0.3 c | 72.5 ± 0.3 e | 6.56 ± 0.01 c | 1.33 ± 0.01 b | 9.83 ± 0.00 d |
| N8 | 6.57 ± 0.3 d,e | 38.4 ± 0.1 d | 72.5 ± 0.3 e | 7.19 ± 0.04 e | 1.33 ± 0.01 b | 9.74 ± 0.00 c |
Different superscript letters in the same column represent statistically different values (p < 0.05; ANOVA, Fisher’s (LSD) test). Abbreviations: W—initial wine; N—nanofiltration 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.