Evaluation of an active yeast propagation system on fermentation traits and quality of C.V. Carmenère wine

Open Access

Tabla 1.

Análisis del mosto antes de la corrección de acidez.

Tratamiento	SST	AC total	Sulfuroso	Sulfuroso		Acido
	%	g/L	libre	total	Ph	málico	YAN
		sulfurica	mg/L	mg/L		g/L	mg/l
T0	26.6	2.40	16	35	3.90	1.1887	167
T1	26.6	2.23	25	46	3.93	1.2540	160
	ns	ns	ns	ns	ns	ns	ns

∗YAN, es la suma de grupos amino libres de los aminoácidos (excepto la prolina que no es asimilada en condiciones de anaerobiosis) y el amonio.

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.