Open Access
Tabla 2.
Composición básica de los vinos según cultivar y año de vendimia.
| Cultivar | Año de vendimia | Composición del mosto | Alcohol (%v/v) | Acidez Total (gH2 SO4/L) | pH |
|---|---|---|---|---|---|
| 2016 | MT | 14.3 ± 0.1 a | 3.11 ± 0.04 b | 3.77 ± 0.02 a | |
| MRA | 13.5 ± 0.1 b | 5.42 ± 0.06 a | 3.38 ± 0.01 b | ||
| Pinot noir | 2017 | MT | 13.2 ± 0.1 a | 2.60 ± 0.04 a | 3.91 ± 0.02 a |
| MRA | 12.2 ± 0.1 b | 2.65 ± 0.05 a | 3.84 ± 0.03 b | ||
| 2018 | MT | 15.7 ± 0.2 a | 3.09 ± 0.18 b | 3.90 ± 0.02 a | |
| MRA | 13.7 ± 0.1 b | 3.30 ± 0.03 a | 3.68 ± 0.02 b | ||
| 2016 | MT | 14.6 ± 0.2 a | 3.88 ± 0.21 b | 4.01 ± 0.06 a | |
| MRA | 13.1 ± 0.1 b | 4.51 ± 0.84 a | 3.85 ± 0.04 b | ||
| Tannat | 2017 | MT | 11.5 ± 0.2 a | 3.02 ± 0.01 a | 3.82 ± 0.01 a |
| MRA | 10.9 ± 0.2 b | 3.07 ± 0.04 a | 3.83 ± 0.04 a | ||
| 2018 | MT | 16.1 ± 0.1 a | 3.93 ± 0.05 a | 3.93 ± 0.01 a | |
| MRA | 13.8 ± 0.1 b | 4.04 ± 0.02 a | 3.75 ± 0.02 b |
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