. 2021 Aug 12;12:717387. doi: 10.3389/fmicb.2021.717387

TABLE 1.

Organic acid content in the wine (mg/mL).

Organic acids	A	B	C	D	E	F
Tartaric acid	0.36 ± 0.02^a	0.28 ± 0.01^b	0.31 ± 0.02^ab	0.20 ± 0.03^b	0.19 ± 0.04^b	0.03 ± 0.00^c
Lactic acid	0.03 ± 0.00^b	0.02 ± 0.00^b	0.00 ± 0.00^c	0.00 ± 0.00^c	0.04 ± 0.00^a	0.04 ± 0.00^a
Acetic acid	0.04 ± 0.00^c	0.05 ± 0.00^c	0.05 ± 0.01^c	0.06 ± 0.01^b	0.10 ± 0.00^a	0.09 ± 0.01^a
Citric acid	1.07 ± 0.03^b	1.13 ± 0.05^b	1.09 ± 0.03^b	1.13 ± 0.03^b	1.26 ± 0.02^a	1.22 ± 0.00^a
Succinic acid	0.28 ± 0.01^a	0.30 ± 0.02^a	0.28 ± 0.00^a	0.24 ± 0.01^b	0.23 ± 0.01^b	0.22 ± 0.00^b

Data are expressed as the means ± standard (n = 3). The different lowercase letters in each row indicate a significant difference between the samples (P < 0.05).