Open Access
Table 1.
General parameters of Tempranillo wines.
PARAMETER | Temperature: 16 ± 1 °C | Temperature: 27 ± 1 °C | ||
---|---|---|---|---|
EC1118 | IONYS™WF | EC1118 | IONYS™WF | |
Ethanol (% v/v) | 14.1 ± 0.13 B | 13.58 ± 0.08 A | 14.22 ± 0.13 B | 13.72 ± 0.13 A |
Glycerol (g/L) | 6.53 ± 0.35 A | 10.77 ± 0.42 B | 6.73 ± 0.06 A | 11.13 ± 0.46 B |
Titratable Acidity (g/L) | 7.00 ± 0.30 A | 8.37 ± 0.12 B | 7.20 ± 0.10 A | 8.07 ± 0.49 B |
Vola le Acidity (g/L) | 0.15 ± 0.07 A | 0.17 ± 0.03 A | 0.17 ± 0.02 A | 0.18 ± 0.03 A |
pH | 3.67 ± 0.01 B | 3.56 ± 0.01 A | 3.75 ± 0.02 B | 3.67 ± 0.05 A |
Glucose + Fructose (g/L) | 0.17 ± 0.05 A | 0.20 ± 0.04 A | 0.30 ± 0.23 A | 0.37 ± 0.24 A |
Results are expressed as mean ± standard deviation of three replicates. Different letters indicate a statistical difference (p < 0.05).
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