Table 12.
pH and acidic composition of wine made with and without stem addition (for each study, different letters indicate significant statistical differences).
| Grape Variety | Modality | Maceration Time (Days) | pH | Titrable Acidity (g/L) | Total Acidity (g/L Tartaric Acid) | Volatile Acidity (g/L Acetic Acid) | Tartaric Acid (g/L) | Malic Acid (g/L) | Lactic Acid (g/L) | Acetic Acid (mg/L) | Phosphoric Acid (mg/L) | Citric Acid (mg/L) | Succinic Acid (g/L) | Shikimic Acid (mg/L) |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Cabernet sauvignon [3] | no stem | 7 | 3.78 | 1.446b | 4.220 | 0.322 | 161 | 795a | 571a | 1.576 | ||||
| stem addition | 3.85 | 1.308a | 4.303 | 0.304 | 165 | 948b | 633b | 1.486 | ||||||
| Cabernet sauvignon [12] | no stem | 15 | 3.23a | 5.5b | ||||||||||
| stem addition | 3.45b | 4.7a | ||||||||||||
| Castelao [79] | no stem | 7 | 3.19 | 7.25 | 0.48 | 2.7b | 1.700 | 0.0 | ||||||
| stem addition | 3.22 | 7.15 | 0.47 | 2.6a | 1.700 | 0.0 | ||||||||
| no stem | 21 | 3.19a | 7.25 | 0.48 | 2.7b | 1.700 | 0.0a | |||||||
| stem addition | 3.28b | 6.55 | 0.49 | 2.5a | 0.900 | 0.300b | ||||||||
| Merlot [3] | no stem | 7 | 3.54 | |||||||||||
| stem addition | 3.54 | |||||||||||||
| Muscat bailey A [3] | no stem | 7 | 3.83a | 1.105b | 3.787 | 0.343 | 276 | 669a | 729 | 1.228b | ||||
| stem addition | 3.95b | 1.011a | 3.790 | 0.382 | 247 | 926b | 767 | 1.032a | ||||||
| Pinot Noir [3] | no stem addition | 7 | 3.60a | |||||||||||
| stem addition | 3.69b | |||||||||||||
| Pinot Noir 2014 [84] | no stem | 10 | 3.74 | |||||||||||
| stem addition | 3.74 | |||||||||||||
| Pinot Noir 2015 [84] | no stem | 10 | 3.66bc | 4.03b | 0.90b | 0.760 | 1.31 | |||||||
| stem addition | 3.71c | 3.86a | 0.94b | 0.660 | 1.30 | |||||||||
| 20% whole cluster | 3.63ab | 3.96a | 0.85a | 0.810 | 1.31 | |||||||||
| Pinot Noir 2016 [83] | no stem addition | 10 | 3.36b | 6.4b | 0.77b | 0.05 | 0.86ab | |||||||
| 50% whole cluster | 3.55a | 6.8a | 0.81b | 0.05 | 0.81ab | |||||||||
| 100% whole cluster | 3.53a | 6.8a | 1.11a | 0.06 | 0.79b | |||||||||
| dried stems | 3.52a | 6.5ab | 0.85b | 0.06 | 0.87a | |||||||||
| Pinot Noir 2017 [83] | no stem addition | 10 | 3.31c | 7.1 | 0.79b | 0.04 | 0.58b | |||||||
| 50% whole cluster | 3.42bc | 7.2 | 0.95ab | 0.04 | 0.66ab | |||||||||
| 100% whole cluster | 3.60a | 7.2 | 1.12a | 0.04 | 0.76a | |||||||||
| dried stems | 3.51ab | 7.1 | 0.91ab | 0.06 | 0.72a | |||||||||
| Primitivo [81] | no stem | 10 | 3.91 | 6.15 | 0.75 | 1.60 | 1.73 | 0.04 | 1.14 | 1.28 | 18.4a | |||
| 25% whole cluster | 3.84 | 6.38 | 0.75 | 1.53 | 2.4 | 0.05 | 0.96 | 1.23 | 23.7b | |||||
| 50% whole cluster | 3.90 | 6.3 | 0.66a | 1.69 | 1.7 | 0.06 | 0.97 | 1.33 | 22.4b | |||||
| Tinta Miuda [80] | no stem | 6 | 3.0 | 8.6 | 0.8 | |||||||||
| stem addition | 3.0 | 8.5 | 0.7 |