Table 5.
Basic chemical parameters of cabernet sauvignon wines.
| Strains | Ethanol (%) |
pH | Total Sugar (g/L) |
Titratable Acid (g/L) |
Volatile Acid (g/L) |
L-Lactic Acid (g/L) |
Chromaticity | Hue | Glycerol (g/L) |
|---|---|---|---|---|---|---|---|---|---|
| Before MLF | 14.75 ± 0.03 abc | 3.52 ± 0.01 d | 3.63 ± 0.05 a | 8.19 ± 0.25 a | 0.28 ± 0.08 b | 0.08 ± 0.01 f | 17.89 ± 2.07 a | 0.81 ± 0.54 a | 1.03 ± 0.03 a |
| A7 | 14.81 ± 0.01 c | 3.68 ± 0.01 a | 3.53 ± 0.18 ab | 7.13 ± 0.15 ab | 0.58 ± 0.05 a | 1.38 ± 0.01 b | 20.50 ± 0.87 a | 0.68 ± 0.68 bc | 1.10 ± 0.05 a |
| A50 | 14.76 ± 0.01 b | 3.66 ± 0.01 ab | 3.45 ± 0.03 ab | 7.13 ± 0.01 ab | 0.59 ± 0.11 a | 1.14 ± 0.02 e | 20.92 ± 2.25 a | 0.67 ± 0.02 bc | 1.31 ± 0.02 a |
| B28 | 14.72 ± 0.01 bc | 3.67 ± 0.01 ab | 3.22 ± 0.07 ab | 7.31 ± 0.05 ab | 0.54 ± 0.03 a | 1.20 ± 0.01 d | 22.14 ± 2.14 a | 0.69 ± 0.03 b | 1.06 ± 0.24 a |
| 31-DH | 14.81 ± 0.01 a | 3.65 ± 0.01 bc | 3.25 ± 0.29 ab | 6.19 ± 0.05 b | 0.36 ± 0.01 b | 1.45 ± 0.01 a | 21.09 ± 1.83 a | 0.65 ± 0.07 bc | 1.21 ± 0.03 a |
| BV-S2 | 14.71 ± 0.00 c | 3.62 ± 0.01 c | 3.13 ± 0.05 b | 7.31 ± 0.01 ab | 0.34 ± 0.02 b | 1.34 ± 0.02 c | 21.62 ± 0.81 a | 0.59 ± 0.02 c | 1.08 ± 0.01 a |
Note: a, b, c, d, e and f indicate significance analysis.