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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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