Table 3.

Wine CIELAB parameters (L*, a*, b*, C*, h*) at the end of the alcoholic fermentation.

	T0	4°C 24	10°C 24	4°C 48	10°C 48
L*	84.73 ± 0.12 a	84.56 ± 0.17 a	84.77 ± 0.13 a	84.85 ± 0.15 a	84.52 ± 0.16 a
a*	−0.42 ± 0.02 c	−0.03 ± 0.01 b	0.02 ± 0.01 a	−0.06 ± 0.02 b	0.01 ± 0.01 a
b*	3.53 ± 0.04 c	4.02 ± 0.03 b	4.20 ± 0.04 a	4.09 ± 0.04 b	4.28 ± 0.03 a
C*	3.55 ± 0.06 c	4.02 ± 0.04 b	4.20 ± 0.05 a	4.09 ± 0.06 b	4.28 ± 0.04 a
h*	96.8 ± 0.1 a	90.4 ± 0.3 b	89.7 ± 0.2 c	90.8 ± 0.2 b	89.9 ± 0.1 c

Wines were made from Vermentino grapes at the harvest (T0) and following cooling treatment at 4 and 10°C for 24 and 48 h. Different letters indicate statistically significant differences at p ≤ 0.05 according to the results of one-way ANOVA and Tukey's HSD test. Values are the mean of three technical replicates ±SD.