Table 1.
Basic growing characteristics and chemical composition of the five different grape cvs. submitted to the winemaking treatments. Values represent the average of three independent grape samples replicates taken at harvest followed by the standard error of the mean (n = 3).
| Cultivar | Vintage | Appellation | Trellis system | Harvest date | Brix | pH | Titratable acidity (g/L) |
|---|---|---|---|---|---|---|---|
| Cabernet Sauvignon | 2014 | Luján de Cuyo | Vertical shoot positioning | 04/30 | 26.4 ± 0.1 ba | 3.64 ± 0.01 b | 4.31 ± 0.02 d |
| Malbec | 2015 | La Consulta | Guyot | 04/12 | 27.9 ± 0.1 a | 3.56 ± 0.05 c | 5.43 ± 0.12 b |
| Nebbiolo | 2015 | La Consulta | Vertical shoot positioning | 05/01 | 26.0 ± 0.1 b | 3.53 ± 0.01 c | 6.32 ± 0.05 a |
| Pinot noir | 2015 | Luján de Cuyo | Overhead canopy ("parral") | 02/12 | 25.2 ± 0.3 c | 3.69 ± 0.03 ab | 5.09 ± 0.03 c |
| Syrah | 2015 | Luján de Cuyo | Overhead canopy ("parral") | 03/12 | 27.6 ± 0.1 a | 3.73 ± 0.01 a | 5.07 ± 0.09 c |
| p-value | --- | --- | --- | --- | <0.0001b | 0.001 | <0.0001 |
a Different letters within a column and a same vintage indicate significant differences for Tukey HSD test and p < 0.05.
b Significant p -values (<0.05) are shown in bold fonts.