Chemical composition and sensory evaluation of wines produced with different Moscato varieties

Open Access

Table 1.

Physicochemical parameters of Moscato musts and wines.

	Bianco R2	Giallo	Branco
MUSTS
Density	1.0556 ± 0^b	1.0697 ± 0.01^a	1.0570 ± 0.0^b
Brix (^∘Bx)	14.0 ± 0.83^b	16.6 ± 0.92^a	14.6 ± 0.53^b
pH	2.55 ± 0.05^c	3.74 ± 0.08^a	2.77 ± 0.16^b
TA (g L⁻¹)	9.50 ± 0.57^a	8.03 ± 0.56^b	7.73 ± 0.50^b
WINES
VA (g L⁻¹)	0.26 ± 0.03^b	0.43 ± 0.11^a	0.38 ± 0.11^ab
TA (g L⁻¹)	9.15 ± 0.35^a	7.65 ± 0.20^b	7.13 ± 1.01^b
Density	0.9940 ± 0^a	0.9911 ± 0^b	0.9924 ± 0^b
TS (g L⁻¹)	0.50 ± 0.11^a	0.57 ± 0.11^a	0.61 ± 0.20^a
pH	2.97 ± 0.03^b	3.19 ± 0.06^a	3.05 ± 0.18^ab
Ethanol (% vol)	7.68 ± 0.38^b	9.2 ± 0.76^a	8.25 ± 0.62^b
Free SO₂ (mg L⁻¹)	9.17 ± 4.14^a	9.81 ± 2.08^a	9.18 ± 2.48^a
Total SO₂ (mg L⁻¹)	46.8 ± 6.64^b	61.0 ± 19.5^a	61.6 ± 29.7^a
TPC (mg L⁻¹)	147 ± 13.9^a	120 ± 4.67^b	107 ± 5.01^b
Color (AU)	0.128 ± 0.02^a	0.133 ± 0.03^a	0.198 ± 0.15^a

TA: titratable acidity, VA: volatile acidity; free SO₂: free sulfur dioxide; total SO₂: total sulfur dioxide; TPC: total phenolic compounds; TS: total sugar. Values followed by different letters within a line are significantly different at p < 0.05 by the Tukey's test.

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