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Tableau 3a.
Influence du traitement de la vendange sur les principales caractéristiques physico-chimiques des moûts Comparaison des champs électriques pulsés, de la thermovinification (rouge) et du témoin.
| Cépage | Modalité | Degré potentiel [% Vol] | Sucres [g/l] | Acidité totale [g/l H2SO4] | pH | Acide tartrique [g/l] | Acide malique [g/l] |
|---|---|---|---|---|---|---|---|
| Syrah | Blanc-CEP CEP Thermo | 12.5 12.8 13.0 | 210 215 219 | 4.4 4.3 4.2 | 3.39 3.48 3.45 | 2.0 2.4 2.5 | 4.8 4.7 4.3 |
| Fer-servadou | Blanc-CEP CEP Thermo | 12.4 12.2 12.6 | 209 205 212 | 3.3 3.3 3.8 | 3.41 3.43 3.42 | 3.1 2.8 3.1 | 2.9 2.8 3.1 |
| Malbec | Blanc-CEP∗ CEP∗ Thermo∗ | 8.7 10.9 11.2 | 146 183 188 | 5.5 6.3 5.5 | 3.34 3.30 3.22 | 3.1 2.5 1.7 | 4.4 5.8 5.4 |
| Cabernet Sauvignon | Blanc-CEP∗ CEP∗ Thermo∗ | 12.7 12.6 13.0 | 214 212 219 | 3.3 3.1 3.2 | 3.35 3.38 3.39 | 2.6 2.5 2.2 | 2.8 2.8 3.5 |
| Sauvignon | Témoin CEP | 13.1 12.9 | 220 217 | 3.7 3.3 | 3.18 3.49 | 3.1 2.6 | 3.5 4.0 |
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