Open Access
Table 3.
Physico-chemical parameters of bulk wines.
| Parameter | Sauvignon blanc | Chardonnay | Method [32] |
|---|---|---|---|
| Alcoholic strength, % vol. | 13.35 | 13.15 | OIV-MA-AS312-01A |
| Total titratable acidity, meq/l | 77.84 | 87.44 | OIV-MA-AS313-01 |
| Volatile acidity, meq/l | 8.16 | 5.50 | OIV-MA-AS313-02 |
| pH | 3.26 | 3.42 | OIV-MA-AS313-01 |
| Free sulfur dioxide, ppm | 40.30 | 34.75 | OIV-MA-AS323-04A |
| Total sulfur dioxide, ppm | 78.00 | 81.90 | OIV-MA-AS323-04A |
| Molecular sulfur dioxide, ppm | 1.51 | 0.90 | – |
| Non-reducing dry extract, g/l | 17.40 | 20.10 | OIV-MA-AS2-03B |
| Total dry extract, g/l | 19.80 | 21.70 | OIV-MA-AS2-03B |
| Reducing sugars, g/l | 2.40 | 1.60 | OIV-MA-AS311-01A |
| Density, g/cm3 | 0.99040 | 0.99160 | OIV-MA-AS2-01A |
| Total polyphenol index (TPI), AU | 10.3 | 12.6 | Spectrophotometrical |
| Pinking potential index | 23.9 | 33.7 | Iland, 2004 |
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.