Effects of sulfur dioxide on wine made with sulfitic maceration

Open Access

Table 5.

Wine: Malic acid and latic acid. Treatments: 1 – control treatment, with pre-fermentative maceration of 2 days; 2 – sulfitic maceration of 2 days; 3 – traditional fermentative maceration for 5 days.

Treatments	Malic acid	Latic acid
1	5.63 a	0.00 a
2	3.3 b	0.00 a
3	4.7 a	0.06 a

∗The letters correspond to the statistical difference, through the Tukey test at 5% probability.

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