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Table 2.

Physical and chemical characteristics of Cabernet Sauvignon 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 12.4 3.5 6.8 0.31 22.5 159.2
2 12.2 3.3 6.9 0.35 22.5 161.3
3 13.6 3.6 6.3 0.38 22.0 158.1
4 14.9 3.4 5.8 0.79 21.8 162.3
5 13.4 3.0 6.2 0.29 23.9 158.1
6 14.3 3.0 6.3 0.25 25.6 159.4
7 13.1 2.1 6.4 0.26 22.4 159.4
8 13.1 3.3 7.7 0.31 26.0 159.1
9 11.5 3.2 7.7 0.32 27.1 157.3

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