Table 1.
| Sparkling Wines |
||||
|---|---|---|---|---|
| Parameter | Base Wine | Control | + IDY-Sc | + IDY-Td |
| Glucose + Fructose (g/l) | < 0,5 | < 0,5 | < 0,5 | < 0,5 |
| Ethanol (%) | 10,7 ± o,11 A | 12,0 ± 0,1 B | 11,9 ± 0,33 B | 12,0 ± 0,20 B |
| pH | 2,81 ± 0,01 B | 3,03 ± 0,01 A | 3,02 ± 0,01 A | 3,02 ± 0,01 A |
| VA (g/L) | 0,18 ± 0,01 A | 0,22 ± 0,02 B | 0,22 ± 0,01 B | 0,23 ± 0,02 B |
| Glycerol (g/L) | 4,70 ± 0,30 A | 5,80 ± 0,36 B | 6,65 ± 0,22 B | 6,84 ± 0,54 B |
+ LSI-Sc: supplemented with inactive dry yeasts of S. cerevisiae; + LSI-Td: supplemented with inactive dry yeasts of T. delbrueckii; TA: titratable acidity expressed as g tartaric acid / L; VA: volatile acidity expressed as g acetic acid / L. Different letters indicate the existence of statistically significant differences (p <0.05).
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