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

Open Access

Tabla2.

Composición básica de los vinos.

	Alcohol	Acidez titulable	pH
	(% v/v)	(g/L H₂SO₄)
VT	14.6 ± 0.2 a	3.88 ± 0.19 a	4.01 ± 0.13 a
MPC	14.8 ± 0.1 a	3.76 ± 0.03 a	4.09 ± 0.01 a

Medias con distinta letra indican diferencias significativas (p < 0.05). VT: vinificación tradicional; MPC: maceración pre-fermentativa en caliente.

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