Open Access
Table 2.
Quality parameters of the wine raw-material and of the sparkling wines obtained.
| Samples | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 |
|---|---|---|---|---|---|---|---|---|
| Blank sample–V0 | 0.9921 | 6.2 | 0.33 | 10.3 | 17.2 | 70.7 | 15.2 | 2.8 |
| Sample V1 | 0.9905 | 6.7 | 0.32 | 11.6 | 5.12 | 56.3 | 14.5 | 3.1 |
| Sample V2 | 0.9908 | 6.9 | 0.29 | 11.3 | 5.12 | 48.6 | 13.3 | 3.0 |
| Sample V3 | 0.9906 | 6.9 | 0.26 | 11.6 | 5.12 | 51.2 | 13.5 | 3.0 |
| Sample V4 | 0.9907 | 6.6 | 0.31 | 11.3 | 7.68 | 64.0 | 14.3 | 3.0 |
1− density; 2− total acidity (g tartaric acid/L); 3− volatile acidity (g acetic acid/L); 4− alcohol strength (%); 5− free SO2 (mg/L); 6− total SO2 (mg/L); 7− Non-reducing extract (g/L); 8− pH.
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.