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Table 2.

Average composition after cold stabilization of the red wine used for the acidification trials.

mean st. dev.
Alcol % 13.05 0
Total extract (g/L) 31.3 0
pH 3.83 0.01
Titratable acidity (g/L) 5.59 0.05
Titratable acidity (meq/L) 74.5 0.71
Tartaric acid (g/L) 2.72 0.12
Malic acid (g/L) 0 0
Scikimic acid (g/L) 0.034 0.001
Lactic acid (g/L) 1.46 0.04
Citric acid (g/L) 0.17 0.01

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