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Table 1.

Chemical parameters (titratable acidity, pH and color) of Sauvignon Blanc wines under effect of different leaf removal times in the high-altitude regions of southern Brazil. Vintages 2015 and 2016.

Leaf Removal Time Acidity (meq L−1)
pH
Color (Abs 420 nm)
2015 2016 2015 2016 2015 2016
Full bloom 132.5 a 115.8 a 3.00 d 3.01 b 0.06 a 0.05 a
Berries pepper-corn size 131.7 a 113.6 a 2.88 b 2.98 b 0.06 a 0.06 b
Berries pea size 136.6 b 114.3 a 2.88 b 2.99 b 0.05 a 0.06 b
Veraison 145.2 c 124.4 b 2.85 a 2.90 a 0.05 a 0.07 b
15 days after veraison 137.1 b 135.6 c 2.93 c 2.88 a 0.06 a 0.10 c
Control (no leaf removal) 157.5 d 142.4 c 2.93 c 2.86 a 0.08 b 0.10 c
CV (%) 1.0 4.0 0.5 1.2 7.2 9.3

*Means followed by different letters in the same column differ by Skott Knott test (p < 0.05).

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