Table 2.
Oenological parameters of red wine from the six vintages (2013–2018) in the Ningxia region. (p < 0.05).
| Name | 2013 | 2014 | 2015 | 2016 | 2017 | 2018 |
|---|---|---|---|---|---|---|
| Alcohol content (%, v/v) | 12.92 ± 1.04 b | 13.36 ± 1.16 ab | 13.54 ± 0.95 ab | 13.93 ± 0.56 a | 13.87 ± 0.95 a | 13.93 ± 0.73 a |
| Titratable acidity (g/L, tartaric acid) | 5.78 ± 0.76 a | 5.65 ± 0.50 a | 5.81 ± 0.88 a | 5.74 ± 0.44 a | 5.85 ± 0.72 a | 6.01 ± 0.70 a |
| pH | 3.83 ± 0.11 a | 3.70 ± 0.10 ab | 3.65 ± 0.11 b | 3.71 ± 0.16 ab | 3.70 ± 0.15 ab | 3.77 ± 0.16 a |
| Total phenols (g/L, gallic acid) | 2.52 ± 0.29 a | 2.79 ± 0.61 a | 2.84 ± 0.62 a | 2.83 ± 0.58 a | 2.84 ± 0.63 a | 2.94 ± 0.61 a |
| Total anthocyanins (g/L) | 0.05 ± 0.02 c | 0.08 ± 0.03 c | 0.13 ± 0.09 bc | 0.15 ± 0.06 bc | 0.21 ± 0.10 ab | 0.24 ± 0.05 a |
| Total tannin (g/L) | 3.14 ± 0.29 a | 3.16 ± 0.98 a | 3.03 ± 0.58 a | 3.34 ± 0.98 a | 3.29 ± 0.70 a | 3.30 ± 0.40 a |
Note: Different Latin letters indicate significant differences according to the HSD Tukey test (p < 0.05).