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Tableau 3b.
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 | Azote alpha- aminé [mg/l] | Azote ammoniacal [mg/l] | Azote assimilable [mg/l] | Potassium [g/l] | Conductivité [μ S] |
|---|---|---|---|---|---|---|
| Syrah | Blanc-CEP CEP Thermo | 152 159 183 | 14 14 16 | 165 174 199 | 1.89 1.97 2.01 | 2610 3120 3530 |
| Fer-servadou | Blanc-CEP CEP Thermo | 148 160 196 | 66 63 65 | 214 222 261 | 1.60 1.75 2.16 | 3540 3640 |
| Malbec | Blanc-CEP∗ CEP∗ Thermo∗ | 186 229 245 | 50 65 65 | 237 294 309 | 1.99 2.33 1.99 | 4150 4480 4760 |
| Cabernet Sauvignon | Blanc-CEP∗ CEP∗ Thermo∗ | 145 156 166 | 31 32 28 | 176 187 194 | 1.76 1.87 1.85 | 3380 3570 4100 |
| Sauvignon | Témoin CEP | 193 254 | 69 71 | 262 325 | 1.02 1.41 | 2570 3960 |
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