Table 1.
Chromatic characteristics of Tempranillo wines at the end of alcoholic fermentation, and after 2 and 5 months in the bottle.
| Samples | CI | TP | TA | PA | TT |
|---|---|---|---|---|---|
| (mg/L) | (mg/L) | (mg/L) | |||
| EAF | |||||
| Control | 12.8b | 72.4b | 583.8b | 47.7b | 2119.4bc |
| SW 48h | 9.2a | 39.1a | 385.5a | 19.0a | 1292.1a |
| SW 72h | 10.8ab | 71.6b | 551.4b | 38.5b | 1999.6b |
| SW 7d | 12.5b | 81.4c | 687.4c | 41.9b | 2212.8c |
| 2mb | |||||
| Control | 14.3a | 67.1b | 507.2b | 46.2b | 2110.2b |
| SW 48h | 10.2a | 38.5a | 341.1a | 22.9a | 1303.7a |
| SW 72h | 12.7a | 65.8b | 456.0b | 45.7b | 2024.3b |
| SW 7d | 14.1a | 74.5c | 638.7c | 41.4b | 2184.4b |
| 5mb | |||||
| Control | 13.5c | 50.5c | 240.1a | 50.3c | 2301.1c |
| SW 48h | 8.14a | 30.2a | 218.9a | 30.0a | 1145.8a |
| SW 72h | 12.1b | 43.9b | 281.3a | 40.6b | 1871.3b |
| SW 7d | 13.9c | 55.0c | 356.3b | 45.5c | 2239.6c |
CI: color intensity, TP: Total phenols, AT: total anthocyanins (mg/L). PA: polymeric anthocyanins (mg/L). TT: total tannins by the methyll cellulose method (mg/L). EFA: end of alcoholic fermentation. mb: months in bottle. SW sonicated wines. Different letters within the same column and for each time indicate significant differences p < 0.05.
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