Table 2.

Enological parameters of wines at the end of alcoholic fermentation (glucose and fructose <2 g/L).

		Yeast 1	Yeast 2	Yeast 3	Yeast 4	Spontaneous
		mean ± sd	mean ± sd	mean ± sd	mean ± sd	mean ± sd
Area 1 Corvina	Total acidity (g/L of tartaric acid)	6.7 ± 0.1b	7.7 ± 0.1a	6.7 ± 0.1b	7.4 ± 0.1a	7.8 ± 1.9a
	pH	3.01 ± 0.01b	3.08 ± 0.01a	3.07 ± 0.01a	3.07 ± 0.01a	3.09 ± 0.02a
	Acetic acid (g/L)	0.28 ± 0.02c	0.30 ± 0.00c	0.37 ± 0.04b	0.39 ± 0.01b	0.89 ± 0.01a
	Ethanol (% v/v)	14.77 ± 0.31a	14.69 ± 0.09a	14.82 ± 0.42a	14.66 ± 0.31a	14.65 ± 0.30a
Area 2 Corvina	Total acidity (g/L of tartaric acid)	7.6 ± 0.7b	10.3 ± 0.3a	7.8 ± 0.1b	7.6 ± 0.2b	7.8 ± 0b
	pH	2.98 ± 0.01a	2.99 ± 0.01a	2.98 ± 0.02a	2.98 ± 0.00a	2.92 ± 0.01b
	Acetic acid (g/L)	0.20 ± 0.11c	0.47 ± 0.18b	0.37 ± 0.18b	0.13 ± 0.01c	0.89 ± 0.06a
	Ethanol (% v/v)	17.91 ± 0.40a	17.73 ± 0.09a	17.86 ± 0.11a	17.68 ± 0.08a	17.41 ± 0.24a
Area 1 Corvinone	Total acidity (g/L of tartaric acid)	5.8 ± 0.1c	7.2 ± 0.2a	6.4 ± 0b	6 ± 0b	6.2 ± 0.3b
	pH	3.35 ± 0.06a	3.30 ± 0.01a	3.32 ± 0.01a	3.31 ± 0.02a	3.23 ± 0.01b
	Acetic acid (g/L)	0.50 ± 0.04c	0.60 ± 0.07b	0.59 ± 0.01b	0.44 ± 0.03d	0.85 ± 0.01a
	Ethanol (% v/v)	14.34 ± 0.17a	14.17 ± 0.35a	14.24 ± 0.31a	14.54 ± 0.09a	14.16 ± 0.02a
Area 2 Corvinone	Total acidity (g/L of tartaric acid)	6.6 ± 0.37b	7.81 ± 0.1a	6.62 ± 0.1b	7.04 ± 0.0b	6.84 ± 0.4b
	pH	3.21 ± 0.01a	3.22 ± 0.01a	3.22 ± 0.01a	3.23 ± 0.01a	3.21 ± 0.0a
	Acetic acid (g/L)	0.23 ± 0.01c	0.41 ± 0.21b	0.28 ± 0.02b	0.21 ± 0.02c	0.82 ± 0.01a
	Ethanol (% v/v)	15.50 ± 0.12a	15.41 ± 0.03a	15.31 ± 0.41a	15.32 ± 0.21a	15.51 ± 0.5a

Different letters in the same row denote statistically significant difference as obtained by Kruskal–Wallis (α = 0.05) with Dunn multiple pairwise comparison.