Quantification of toxic metals during different winemaking stages

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Table 4.

General parameters from different stages of winemaking.

	pH	TA	VA	Malic Acid	Lactic Acid	Total Sugar	Ethanol	Free SO₂	Total SO₂
Destemming	3.39 ± 0.02	4.5 ± 0.03	0.31 ± 0.001	5.1 ± 0.03	0.0 ± 0.00	0.3 ± 0.001	0.9 ± 0.002	10 ± 0.05	25 ± 0.02
Pressing	3.70 ± 0.01	4.2 ± 0.01	0.35 ± 0.002	3.8 ± 0.02	0.0 ± 0.00	1.1 ± 0.001	12.2 ± 0.03	15 ± 0.07	32 ± 0.09
Filtration	3.91 ± 0.01	3.6 ± 0.02	0.43 ± 0.001	0.6 ± 0.02	2.9 ± 0.02	1.4 ± 0.002	12.4 ± 0.04	25 ± 0.03	56 ± 0.04
Bottling	3.95 ± 0.02	3.0 ± 0.01	0.46 ± 0.001	0.2 ± 0.01	3.2 ± 0.01	1.7 ± 0.003	12.7 ± 0.03	33 ± 0.08	61 ± 0.07

Note: TA-total acidity (g tartaric acid/L); VA-volatile acidity (g acetic acid/L); malic acid (g/L); lactic acid (g/L); total sugar (g/L), ethanol (% v/v), free and total SO₂ (mg/L).

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