TABLE 2.

Main enological parameters of grape musts used from the research units (RUs).

Must from RU	Ethanol (%v/v)	Glucose (g/L)*	Fructose (g/L)*	Glycerol (g/L)	pH	Volatile acidity (acetic acid g/L)	Grape variety**
RU-D	<0.10	86	85	<0.50	3.19	0.05	Sangiovese (R)
RU-E	<0.10	104	106	<0.50	3.25	0.05	Magliocco (R)
RU-F	<0.10	112	112	<0.50	3.85	0.08	Nerello/Magliocco (1:1) (R)
RU-G	<0.10	110	115	<0.50	3.06	0.05	Barbera (R)
RU-H	<0.10	118	120	0.70	3.16	0.05	Cabernet Sauvignon (R)
RU-I	<0.10	111	112	0.80	3.42	0.07	Negroamaro (R)
RU-J	<0.10	100	98	<0.50	3.50	0.07	Moscato (W)
RU-K	<0.10	90	96	<0.50	3.32	0.08	Incrocio Manzoni (W)

*The precision of the method does not allow the use of decimals.

**R, red; W, white.