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Table 2.
Physicochemical composition of the FM and FI wines as mean values of the 2011 and 2012 vintages.
| FM | FI | Sig. | |
|---|---|---|---|
| alcohol %Vol | 16.01 | 14.72 | * |
| dry extract (g/L) | 37.5 | 35.93 | ns |
| pH | 3.57 | 3.51 | ns |
| titratable acidity (g/L) | 5.74 | 6.04 | ns |
| titratable acidity (g/L) | 5.74 | 6.04 | ns |
| malic acid (g/L) | 0.96 | 0.33 | ns |
| lactic acid (g/L) | 0.45 | 1.47 | ns |
| monomer anthocyanins, MA (mg/L) | 21 | 10 | * |
| total anthocyanins, TA (mg/L) | 89.0 | 79.0 | ns |
| MA/TA | 0.23 | 0.13 | ** |
| A420/A520 | 1.04 | 1.01 | ns |
| A420+A520 | 0.5 | 0.63 | ns |
| total flavonoids (mg/L) | 3217 | 3469 | ns |
| proanthocyanidins, P (mg/L) | 5335 | 6714 | * |
| flavans reactive with vanillin, V (mg/L) | 2825 | 3253 | ns |
| V/P | 0.53 | 0.49 | ns |
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