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Table 3.
Oenological parameters of basic wine and wine samples after treatment and normal aging.
| After one year of normal aging conditions | ||||||||
|---|---|---|---|---|---|---|---|---|
| Parameter | Basic wine | BL | OW 20 | OW 40 | OL20 | OL40 | N20 | N40 |
| Density D2020 | 0.99399 | 0.99353 | 0.9936 | 0.99366 | 0.9936 | 0.99396 | 0.99361 | 0.99364 |
| Alcohol (%vol) | 12.2±0.03 | 12.17±0.02 | 12.2±0.015 | 12.07±0.04 | 12.22±0.035 | 12.23±0.03 | 12.09±0.04 | 12.22±0.02 |
| Total extract (g/L) | 26.00±0.24 | 24.81±0.31 | 25.09±0.33 | 24.86±0.26 | 25.14±0.35 | 26.09±0.36 | 24.77±0.28 | 24.96±0.21 |
| Total acids (as tartaric) (g/L) | 5.6±0.13 | 5.27±0.15 | 5.43±0.11 | 5.37±0.21 | 5.2±0.18 | 5.2±0.12 | 5.37±0.21 | 5.37±0.22 |
| Volatile acids (as acetic) (g/L) | 0.63±0.06 | 0.54±0.04 | 0.54±0.045 | 0.51±0.55 | 0.51±0.062 | 0.51±0.33 | 0.54±0.047 | 0.51±0.055 |
| pH | 3.39±0.03 | 3.42±0.24 | 3.43±0.022 | 3.43±0.015 | 3.43±0.012 | 3.43±0.03 | 3.43±0.026 | 3.42±0.016 |
| Reducing sugars (g/L) | 2.20±0.22 | 2.42±0.15 | 2.35±0.16 | 2.31±0.2 | 2.25±0.14 | 2.36±0.23 | 2.3±0.12 | 2.37±0.17 |
| Sugar free extract (g/L) | 24.80±0.68 | 23.39±0.86 | 23.74±0.75 | 23.55±0.7 | 23.89±0.55 | 24.73±0.94 | 23.48±0.85 | 23.59±0.69 |
| Free SO2 (mg/L) | 26.88±1.28 | 26.03±1.21 | 24.75±0.93 | 24.75±1.08 | 25.67±1.12 | 26.03±1.15 | 23.04±1.24 | 24.75±1.15 |
| Total SO2 (mg/L) | 56.32±1.66 | 46.96±1.93 | 52.05±1.15 | 50.64±0.99 | 52.91±1.42 | 48.6±1.65 | 50.01±1.33 | 49.62±1.55 |
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