Table 1.
Enological parameters of musts at crush.
| Glucose and Fructose (g/L) | pH | PAN 1 (mg/L) | AMMONIA (mg/L) | YAN 2 (mg/L) | |
|---|---|---|---|---|---|
| Mean ± sd | Mean ± sd | Mean ± sd | Mean ± sd | Mean ± sd | |
| Area 1 Corvina | 243.8 ± 3.1c | 3.17 ± 0.03c | 111.9 ± 7.8c | 36.8 ± 2.4c | 142.2 ± 9.3c |
| Area 2 Corvina | 291.2 ± 3.6a | 3.36 ± 0.04a | 105.0 ± 5.4c | 46.3 ± 6.2b | 143.1 ± 6.4c |
| Area 1 Corvinone | 235.1 ± 2.4d | 3.02 ± 0.01d | 149.3 ± 8.4a | 73.9 ± 4.4a | 210.1 ± 11.3a |
| Area 2 Corvinone | 254.9 ± 4.2b | 3.25 ± 0.01b | 124.1 ± 9.1b | 49.9 ± 3.6b | 165.1 ± 11.8b |
1 PAN: primary amino nitrogen; 2 YAN: yeast assimilable nitrogen. Different letters in the same column denote statistically significant difference as obtained by Kruskal–Wallis (α = 0.05) with Dunn multiple pairwise comparison.