Table 13.
Mineral composition of wines made with and without stem addition (mg/L) (for each study, different letters indicate significant statistical differences).
| Grape Variety | Modality | K | P | Ca | Mg | Na | Mn | Fe | Cu | Zn |
|---|---|---|---|---|---|---|---|---|---|---|
| Cabernet Sauvignon [3] | no stem addition | 1454a | 198a | 62a | 71 | 4.4 | 0.6 | 5.8 | 0.5a | 0.3 |
| stem addition a | 1927b | 277b | 69b | 73 | 4.8 | 0.8 | 5.0 | 0.9b | 0.3 | |
| Muscat Bailey A [3] | no stem addition | 2046a | 208a | 74a | 55a | 4.7 | 0.8 | 5.1 | 0.9 | 0.5a |
| stem addition a | 2476b | 389b | 90b | 60b | 4.7 | 0.9 | 7.0 | 0.8 | 0.8b | |
| Tinta Miuda [80] | no stem addition | 1065.8a | 79.2a | 88.0a | 12.4a | 2.4 | 0.1 | |||
| stem addition b | 1088.6b | 104.0b | 96.0b | 20.0b | 2.0 | 0.1 |
Stems were left in contact with the must for: a 7 days; b 6 days.