Open Access
Table 1.
Physical and chemical characteristics of Chardonnay wines (2016 crop).
| No. | Ethanol, %, vol. | Sugar (as invert sugar), g/dm3 | Titratable acids (as tartaric acid), g/dm3 | Volatile acids (as acetic acid), g/dm3 | Extract, g/dm3 | 2H isotope in wine water, ppm |
|---|---|---|---|---|---|---|
| 1 | 11.1 | 2.2 | 6.3 | 0.32 | 19.2 | 161.5 |
| 2 | 12.1 | 2.2 | 4.5 | 0.32 | 18.1 | 161.7 |
| 3 | 12.9 | 2.3 | 6.2 | 0.38 | 18.6 | 162.8 |
| 4 | 14.1 | 1.8 | 5.2 | 0.44 | 18.0 | 157.0 |
| 5 | 12.8 | 0.9 | 6.7 | 0.65 | 20.6 | 164.4 |
| 6 | 11.7 | 2.1 | 4.9 | 0.76 | 20.8 | 157.8 |
| 7 | 12.1 | 0.9 | 6.4 | 0.52 | 22.9 | 158.4 |
| 8 | 14.5 | 0.5 | 7.6 | 0.74 | 23.1 | 157.6 |
| 9 | 12.8 | 2.4 | 6.6 | 0.56 | 23.9 | 161.8 |
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