Open Access
Tabla 2.
Changes in metabolites during spontaneous fermentation of 6 types of grape vines.
| Sugars and alcohols |
||||||
|---|---|---|---|---|---|---|
| Grape variety | Ethanol |
Sugars |
Glycerol |
|||
| %(v/v) |
g/L |
|||||
| Day 0 | Day 14 | Day 0 | Day 14 | Day 0 | Day l4 | |
| Cabernet Sauvignon | 0.00 ± 0.05 A | 9.50 ± 0.04 A | 300 ± 2.80 A | 1.70 ± 0.05 A | ND | 1.36 ± 0.00 A |
| Chardonnay | 0.00 ± 0.09 A | 9.82 ± 1.17 A | 325 ± 4.50 A | 4.19 ± 0.68 B | 0.03 ± 0.00 A | 1.17 ± 0.08 B |
| Carignan | 0.00 ± 0.01 A | 9.923 ± 0.25 A | 288 ± 5.87 B | 1.18 ± 0.05 A | 0.02 ± 0.00 A | 1.21 ± 0.02 B |
| Merlot | 0.00 ± 0.05 A | 7.53 ± 0.05 B | 325 ± 2.35 A | 2.31 ± 0.04 C | ND | 0.86 ± 0.10 C |
| Pinot | 0.00 ± 0.07 A | 11.8 ± 0.88 C | 260 ± 9.81 A | 3.12 ± 0.05 D | 0.04 ± 0.00 A | 1.27 ± 0.06 A |
| Syrah | 0.00 ± 0.02 A | 5.91 ± 0.43 D | 245 ± 5.48 C | 7.47 ± 0.13 E | 0.03 ± 0.00 A | 0.82 ± 0.02 C |
| Organic acids |
||||||
|---|---|---|---|---|---|---|
| Grape variety | Lactic acid |
Acetic acid |
Malic Acid |
|||
| g/L |
||||||
| Day 0 | Day 14 | Day 0 | Day 14 | Day 0 | Day l4 | |
| Cabernet Sauvignon | ND | ND | ND | 0.07 ± 0.03 A | 0.15 ± 0.00 A | 0.04 ± 0.01 A |
| Chardonnay | ND | 0.12 ± 0.01 A | ND | 0.06 ± 0.02 A | 0.13 ± 0.00 A | 0.08 ± 0.02 B |
| Carignan | ND | ND | 0.03 ± 0.04 A | 0.10 ± 0.05 B | 0.26 ± 0.02 B | 0.14 ± 0.01 C |
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