Evaluación de la composición y calidad del color de vinos tintos Tannat elaborados por maceración pre-fermentativa en caliente

Open Access

Tabla1.

Composición inicial de la uva.

Azúcares	Acidez titulable	pH	A280	ApH1	EA (%)
(mg/L)	(mg H₂SO₄/L)			(mg/L)
243 ± 3	4.51 ± 0.07	3.31 ± 0.03	47.5 ± 0.5	2258 ± 145	51.6 ± 2.6

A280: riqueza fenlica de la uva; ApH1: potencial en antocianos totales, EA: extractibilidad de los antocianos.

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