Table 1.
Oenological parameters from the six sub-regions of Ningxia, California, and Bordeaux. (p < 0.05).
| Name | Helan | Hongsipu | Qingtongxia | Yinchuan | Yongning | Shizuishan | Ningxia | California | Bordeaux |
|---|---|---|---|---|---|---|---|---|---|
| Alcohol content (v/v, %) | 14.18 ± 0.55 a | 13.45 ± 1.42 ab | 14.04 ± 0.77 a | 13.64 ± 0.97 ab | 13.30 ± 0.88 b | 13.89 ± 0.36 ab | 13.76 ± 0.89 a | 13.45 ± 0.92 ab | 12.93 ± 0.41 b |
| Titratable acidity (g/L Tartaric acid) | 5.72 ± 0.81 a | 5.60 ± 0.37 a | 5.77 ± 0.67 a | 5.70 ± 0.57 a | 5.93 ± 0.66 a | 6.28 ± 0.31 a | 5.81 ± 0.65 b | 6.50 ± 0.53 ab | 7.29 ± 3.39 a |
| pH | 3.70 ± 0.11 a | 3.71 ± 0.04 a | 3.73 ± 0.17 a | 3.75 ± 0.14 a | 3.67 ± 0.15 a | 3.72 ± 0.11 a | 3.71 ± 0.15 a | 3.70 ± 0.16 a | 3.75 ± 0.12 a |
| Total phenols (g/L, gallic acid) | 2.93 ± 0.46 a | 2.49 ± 0.41 a | 2.79 ± 0.66 a | 3.00 ± 0.49 a | 2.77 ± 0.63 a | 2.91 ± 0.42 a | 2.83 ± 0.59 a | 2.62 ± 0.32 a | 2.99 ± 0.34 a |
| Total anthocyanins (g/L) | 0.20 ± 0.08 a | 0.16 ± 0.16 a | 0.16 ± 0.08 a | 0.17 ± 0.12 a | 0.15 ± 0.08 a | 0.14 ± 0.07 a | 0.17 ± 0.09 a | 0.20 ± 0.1 2 a | 0.09 ± 0.05 b |
| Total tannin (g/L) | 3.18 ± 0.37 a | 2.95 ± 0.85 a | 3.38 ± 0.98 a | 3.21 ± 0.64 a | 3.19 ± 0.62 a | 3.13 ± 0.57 a | 3.25 ± 0.75 a | 3.32 ± 0.74 a | 3.64 ± 0.52 a |
Note: the six sub-regions of the eastern foothills of Helan Mountains and the three regions of Ningxia, California, and Bordeaux were compared separately; Different Latin letters indicate significant differences according to the HSD Tukey test (p < 0.05).