Table 1.

Analysis of physicochemical parameters of Cabernet Sauvignon wines of four winemaking areas after AF

Wine areas	Color intensity	Hue	Volatile acidity (g/L)	Alcohol (%vol)	Dry extracts (g/L)	Residual sugar (g/L)	Total acidity (g/L)	pH
Tianshanbeilu	9.52 ± 2.66b	0.84 ± 0.08	0.44 ± 0.05	12.88 ± 0.76	31.09 ± 2.02c	2.1 ± 0.45ab	5.23 ± 0.45	3.81 ± 0.23
Yili	9.17 ± 1.67b	0.77 ± 0.05	0.4 ± 0.06	12.81 ± 0.67	32.56 ± 4.11ac	2.29 ± 0.4a	5.75 ± 0.52	3.77 ± 0.17
Yanqi	12.67 ± 1.17ab	0.81 ± 0.05	0.45 ± 0.04	13.49 ± 0.73	36.41 ± 1.98ab	1.56 ± 0.12b	5.26 ± 0.27	3.82 ± 0.02
Hami	13.59 ± 1.61a	0.83 ± 0.12	0.5 ± 0.03	13.76 ± 0.33	38.08 ± 1.03a	1.75 ± 0.23ab	5.36 ± 0.25	3.82 ± 0.01

In the same column, letters indicate the significant differences of four producing areas which were conducted with Duncan’s multiple range test at p < 0.05