Table 3.
Chromatic characteristics of Monastrell wines at the end of alcoholic fermentation. and after 2 and 12 months in the bottle.
| Samples | CI | TP | TA | PA | TT |
|---|---|---|---|---|---|
| (mg/L) | (mg/L) | (mg/L) | |||
| FFA | |||||
| Control | 12.1bc | 53.8a | 556.4b | 24.6b | 1367.4a |
| SW 48h | 8.6a | 52.5a | 410.4a | 20.9a | 1556.0b |
| SW 72h | 10.5b | 62.4b | 493.7b | 24.3b | 1808.6c |
| SW 7d | 12.4c | 68.7c | 545.7b | 27.5c | 2163.0c |
| 2mb | |||||
| Control | 12.7b | 50.4a | 541.0b | 30.9b | 1312.0a |
| SW 48h | 8.8a | 50.3a | 395.1a | 24.3a | 1466.4a |
| SW 72h | 11.7b | 57.6b | 486.7b | 30.0b | 1709.3b |
| SW 7d | 14.3c | 65.6c | 523.6b | 36.7b | 2172.5b |
| 12mb | |||||
| Control | 11.9bc | 47.1a | 297.8b | 63.3a | 1579.6a |
| SW 48h | 10.2a | 46.8a | 211.7a | 48.1a | 1640.0a |
| SW 72h | 10.8ab | 55.4b | 286.4b | 50.6a | 1823.9a |
| SW 7d | 12.7c | 62.9c | 286.4b | 76.5b | 2307.1b |
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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