Table 2.
Physico-chemical characterization of 2017 and 2018 wines employing H. uvarum 187 as starter culture
| Parameters | 2017 | 2018 | Brazilian legislation boundaries |
|---|---|---|---|
| Sugar content (g/L) | 1.60 ± 0.40 | 2.90 ± 0.36 | ≤ 4 * |
| Alcohol content (% vol; 20 ºC) | 10.57 ± 0.35 | 11.27 ± 0.38 | between 8.60 and 14 ** |
| Total dry extract (g/L) | 26.00 ± 0.17 | 25.90 ± 0.17 | – |
| Reduced dry extract (g/L) | 25.40 ± 0.55 | 24.00 ± 0.53 | 21 ** |
| Total acidity (meq/L) | 115.71 ± 1.04 | 103.20 ± 1.379 | between 40 and 130 ** |
| Volatile acidity (meq/L) | 11.01 ± 0.51 | 13.86 ± 0.37 | 20 ** |
| Fixed acidity (meq/L) | 104.70 ± 1.21 | 89.34 ± 1.40 | – |
| pH values | 3.39 ± 0.01 | 3.29 ± 0.01 | – |
| Sulfates (g/L in potassium sulfate) | Less than 0.70 | Less than 0.70 | 1.20 ** |
| Total sulfur dioxide (mg/L) | 52.70 ± 1.00 | 53.80 ± 3.00 | 300 *** |