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Table 2.
Analytical parameters of experimental variants, variety Sauvignon blanc, vintages 2013–2015.
| Experimental Variant and Vintage | Alcohol %v/v | Total acidity g/L tartaric ac tartaric ac | Reducing substances g/L | Volatile acidity g/L acetic ac aacid | SO2 free mg/L | SO2 total mg/L | pH |
|---|---|---|---|---|---|---|---|
| SB0 - 2013 | 12.8 | 5.9 | 5.3 | 0.38 | 28 | 111 | 3.34 |
| SB0 - 2014 | 11.8 | 6.1 | 4.8 | 0.45 | 30 | 115 | 3.21 |
| SB0 - 2015 | 13.4 | 6.6 | 3.9 | 0.79 | 32 | 125 | 3.15 |
| SB1 - 2013 | 13.1 | 6.0 | 3.1 | 0.21 | 38 | 109 | 3.35 |
| SB1 - 2014 | 12.0 | 6.1 | 3.3 | 0.34 | 39 | 113 | 3.23 |
| SB1 - 2015 | 13.6 | 6.5 | 3.2 | 0.62 | 39 | 122 | 3.11 |
| SB2 - 2013 | 13.1 | 5.9 | 2.9 | 0.19 | 37 | 108 | 3.32 |
| SB2 - 2014 | 12.1 | 6.2 | 3.4 | 0.36 | 38 | 112 | 3.22 |
| SB2 - 2015 | 13.6 | 6.7 | 3.1 | 0.73 | 38 | 124 | 3.17 |
| SB3 - 2013 | 13.0 | 6.0 | 3.9 | 0.46 | 32 | 110 | 3.34 |
| SB3 - 2014 | 11.9 | 6.0 | 3.7 | 0.52 | 32 | 115 | 3.21 |
| SB3 - 2015 | 13.5 | 6.5 | 3.5 | 0.85 | 34 | 125 | 3.19 |
| SB4 - 2013 | 13.0 | 6.0 | 3.4 | 0.36 | 34 | 109 | 3.33 |
| SB4 - 2014 | 12.0 | 6.1 | 3.5 | 0.35 | 34 | 114 | 3.23 |
| SB4 - 2015 | 13.5 | 6.5 | 3.4 | 0.73 | 36 | 123 | 3.20 |
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