Table 1.
Chemical characteristics of Aglianico wines as a function of season and leaf removal.
| Source of Variation | E (% v/v) |
pH | TA (g/L) |
MAL (g/L) |
LAC (g/L) |
DRE (g/L) |
Ashes (g/L) |
|---|---|---|---|---|---|---|---|
| Season (S) | |||||||
| 2016 | † 14.69b | 3.33b | 7.49b | 0.92b | 0.41b | 31.55a | 2.55a |
| 2017 | 15.02a | 3.44a | 6.91c | 0.10c | 0.99a | 30.80b | 2.51b |
| 2018 | 13.78c | 3.43a | 7.91a | 1.09a | 0.33c | 30.16c | 2.56a |
| Significance | *** | *** | *** | *** | *** | *** | *** |
| Leaf removal | |||||||
| Control | 14.12b | 3.37c | 7.52a | 0.72 | 0.54 | 30.13c | 2.44 |
| North | 14.55a | 3.39b | 7.40b | 0.69 | 0.58 | 30.55b | 2.46 |
| South | 14.62a | 3.43a | 7.22c | 0.68 | 0.58 | 31.39a | 2.51 |
| North-south | 14.68a | 3.40ab | 7.61a | 0.73 | 0.59 | 31.27a | 2.49 |
| Significance | *** | ** | *** | ns | ns | *** | ns |
| Interaction | |||||||
| S*LR | ** | ns | *** | ns | *** | ** | ns |
E—ethanol; TA—titratable acidity as tartaric acid; MAL—malic acid; LAC—lactic acid; DRE—dry reduced extract. † In columns, different letters indicate statistically significant differences at p < 0.05. Significance: ns, ** and *** indicate not significant or significant at p ≤ 0.01 or p ≤ 0.001, respectively.