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Table 5.
Physico-chemical parameters and sensory assessment (arithmetic mean value1) of control and trial “Cabernet Sauvignon” wines.
| Indicator | Harvest of 2016 | Harvest of 2017 | |||
|---|---|---|---|---|---|
| Grape treatment variants | |||||
| Control | “Albit” | “Mival Agro” | Control | “Albit” | |
| Alcohol, % | 12.5 | 12.0 | 11.5 | 11.5 | 12.0 |
| Titrated acids, g L−1 | 8.0 | 8.2 | 8.4 | 6.3 | 6.9 |
| Volatile acids, g L−1 | 0.4 | 0.6 | 0.5 | 0.2 | 0.2 |
| Reducing sugars, g L−1 | 4.0 | 5.0 | 5.0 | 1.1 | 1.2 |
| Total extract, g L−1 | 29.5 | 28.8 | 32.5 | 23.2 | 22.3 |
| Phenolic compounds, mg L−1 | 1745 | 1700 | 1642 | 2105 | 2164 |
| pH | 3.2 | 3.3 | 3.1 | 3.5 | 3.4 |
| Tasting assessment, points | 7.77 | 7.74 | 7.69 | 7.67 | 7.65 |
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