Open Access

Table 1.

Composition of experimental wines.

Chardonnay Rheinriesling
Relative density 0.9911 0.9906
Effective alcohol (%vol) 13.0 13.2
Sugar content (g/l) <1.7 <1.7
Fructose (g/l) 1.5 <1.1
Glucose (g/l) n.n. n.d.
Titratable acidity (g/l tartaric acid) 5.6 6.3
pH-value 3.32 3.16
Volatile acidity (g/l) 0.3 0.6
Tartaric acid (g/l) 2.4 3.6
L – malic acid (g/l) 2.0 n.d.
Lactic acid (g/l) n.d. 0.9
Potassium (mg/l) 702 506

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