Table 4.

Physical and chemical indicators analysis results.

Indexes	Wine
	S1	S2	S3	S4	Anqi	Diboshi
Alcohol content (%, V/V)	12.66 ± 0.21	12.15 ± 0.11	13.02 ± 0.36	12.32 ± 0.11	11.83 ± 0.23	11.42 ± 0.06
Total sugar content (g/L)	21.68 ± 0.32	25.73 ± 0.12	21.31 ± 1.04	25.07 ± 0.20	28.62 ± 0.32	29.48 ± 0.22
Total reducing sugar content (g/L)	12.33 ± 0.14	17.21 ± 0.23	11.67 ± 0.41	15.24 ± 0.31	17.38 ± 0.43	17.65 ± 0.16
Total acid content (g/L H2SO4)	4.65 ± 0.16	5.18 ± 0.32	5.32 ± 0.23	5.71 ± 0.11	4.73 ± 0.16	4.38 ± 0.33
Total volatile acid content (g/L)	0.42 ± 0.02	0.39 ± 0.10	0.34 ± 0.02	0.40 ± 0.14	0.32 ± 0.06	0.37 ± 0.02
Total sulfur dioxide content (mg/L)	23.21 ± 0.07	22.68 ± 0.31	21.32 ± 0.43	21.36 ± 0.13	20.74 ± 0.26	21.17 ± 0.14

Note: the contents of total sugar and total reducing sugar are calculated by glucose.