Average composition after cold stabilization of the red wine used for the acidification trials.
|Total extract (g/L)||31.3||0|
|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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