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|
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