Open Access
Tabla 1.
Composición básica de las uvas según cultivar y momento de cosecha.
| Cultivar | Año de | Momento de | Azúcares | Acidez titulable | pH | A280 | ApH1 | EA (%) |
|---|---|---|---|---|---|---|---|---|
| vendimia | cosecha | (g/L) | (gH2 SO4/L) | |||||
| Pinot Noir | 2016 | 1er cosecha | 129 ± 1 b | 12.25 ± 0.09 a | 3.10 ± 0.05 b | – | – | – |
| 2da cosecha | 243 ± 1 a | 3.62 ± 0.18 b | 3.52 ± 0.10 a | 33.5 ± 3.7 | 939 ± 18 | 30.8 ± 1.8 | ||
| 2017 | 1er cosecha | 171 ± 1 b | 5.11 ± 0.04 a | 3.29 ± 0.01 b | – | – | – | |
| 2dacosecha | 224 ± 21 a | 4.86 ± 0.03 b | 3.45 ± 0.02 a | 53.4 ± 3.3 | 212 ± 2.3 | 26.0 ± 1.8 | ||
| 2018 | 1ercosecha | 175 ± 2 b | 4.48 ± 0.10 a | 3.22 ± 0.01 b | – | – | – | |
| 2dacosecha | 245 ± 3 a | 3.94 ± 0.17 b | 3.59 ± 0.04 a | 58.9 ± 3.8 | 434.5 ± 41.3 | 25 ± 1.2 | ||
| Tannat | 2016 | 1ercosecha | 175 ± 2 b | 8.43 ± 0.12 b | 3.12 ± 0.04 b | – | – | – |
| 2dacosecha | 243 ± 3 a | 4.51 ± 0.07 a | 3.31 ± 0.03 a | 47.5 ± 0.5 | 2258 ± 145 | 51.6 ± 2.6 | ||
| 2017 | 1er cosecha | 182 ± 2 b | 5.98 ± 0.05 a | 3.10 ± 0.02 b | – | – | – | |
| 2dacosecha | 193 ± 1 a | 5.48 ± 0.07 b | 3.23 ± 0.03 a | 61.5 ± 1.5 | 949 ± 3.0 | 49.2 ± 0.6 | ||
| 2018 | 1ercosecha | 191 ± 1 b | 3.63 ± 0.05 b | 3.14 ± 0.03 b | – | – | – | |
| 2dacosecha | 263 ± 6 a | 4.19 ± 0.27 a | 3.27 ± 0.01 a | 81.6 ± 3.4 | 2334.5 ± 19.3 | 47.0 ± 1.1 |
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