Open Access
Table 1.
Doses of antioxidant added before testing the pinking susceptibility.
| Wine sample codification | Applied treatments before testing the pinking susceptibility | ||
|---|---|---|---|
| Sauvignon | Chardonnay | Ascorbic | Catechinic |
| blanc | acid, mg/l | tannin, mg/l | |
| SB_A00T00 | CH_A00T00 | 0 | 0 |
| SB_A20T00 | CH_A20T00 | 20 | 0 |
| SB_A30T00 | CH_A30T00 | 30 | 0 |
| SB_A40T00 | CH_A40T00 | 40 | 0 |
| SB_A00T05 | CH_A00T05 | 0 | 5 |
| SB_A00T10 | CH_A00T10 | 0 | 10 |
| SB_A00T15 | CH_A00T15 | 0 | 15 |
| SB_A00T20 | CH_A00T20 | 0 | 20 |
| SB_A00T25 | CH_A00T25 | 0 | 25 |
| SB_A00T30 | CH_A00T30 | 0 | 30 |
| SB_A20T05 | CH_A20T05 | 20 | 5 |
| SB_A20T10 | CH_A20T10 | 20 | 10 |
| SB_A20T15 | CH_A20T15 | 20 | 15 |
| SB_A20T20 | CH_A20T20 | 20 | 20 |
| SB_A30T05 | CH_A30T05 | 30 | 5 |
| SB_A30T10 | CH_A30T10 | 30 | 10 |
| SB_A30T15 | CH_A30T15 | 30 | 15 |
| SB_A30T20 | CH_A30T20 | 30 | 20 |
| SB_A40T05 | CH_A40T05 | 40 | 5 |
| SB_A40T10 | CH_A40T10 | 40 | 10 |
| SB_A40T15 | CH_A40T15 | 40 | 15 |
| SB_A40T20 | CH_A40T20 | 40 | 20 |
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