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Table 1.

Parametri chimici dei vini analizzati suddivisi per anno e tecnica di vinificazione.

Colore Varietà Anno grado alcolico glucosio + aciditá pH aciditá acido aciditá
% v/v fruttosio (g/L) totale (g/L) volatile (g/L) malico g/L totale (g/L)
Rossi Aglianico 2018 14.50 0.92 5.9 3.6 0.40 0.00 1.03
Aleatico 2018 13.50 0.42 5.7 3.5 0.40 0.00 1.31
Cabernet Souvignon 2018 13.80 0.71 5.1 3.8 0.50 0.00 1.45
Lambrusco 2017 14.90 1.05 5.3 3.7 0.50 0.00 1.55
Merlot 2017 14.20 0.85 3.9 3.9 0.50 0.00 1.1
2018 14.70 0.75 6.3 3.7 0.60 0.11 1.29
Negramaro 2017 14.50 0.78 5.6 3.7 0.50 0.00 2.24
2018 14.70 1.25 5.9 3.7 0.30 0.04 1.51
Primitivo salasso 2017 14.40 0.69 5.30 3.68 0.50 0.00 1.67
Primitivo 2018 14.70 1.64 5.20 3.88 0.30 0.32 1.52
Primitivo Bio 2018 12.90 0.35 5.90 3.50 0.40 0.00 1.01
Primitivo 2016 14.00 1.03 6.50 3.57 0.50 0.29 1.44
Primitivo (in botte 8 mesi) 2017 15.20 0.35 5.90 3.50 0.40 0.11 1.54
Primitivo 12.5 2017 13.00 10.95 5.60 3.53 0.50 0.00 1.57
Primitivo 2017 15.20 1.36 5.40 3.73 0.50 0.00 1.53
Papale oro 2015 14.78 13.17 5.8 3.7 0.43 0.00 1.49
Papale DOP 2016 13.80 6.45 5.7 3.6 0.35 0.00 1.55
Susumaniello 2018 12.50 1.26 5.4 3.6 0.40 0.00 1.44
Rosati 12.5 Negroamaro Rosato 2018 12.50 10.90 6.4 3.4 0.19 1.70 0.54
Negroamaro Rosato 2018 12.70 0.00 6.4 3.5 0.20 1.54 0.52
Bianchi Chardonnay 2018 13.00 0.64 5.6 3.5 0.20 1.31 0.25
Chardonnay Bio 2018 12.90 1.36 6.6 3.5 0.30 2.00 0.11
Falanghina 2018 11.20 0.67 7.1 3.5 0.20 3.25 0
Falanghina Falanghina Bio 2018 9.50 2.37 5.8 3.6 0.60 0.00 2.53
Fiano 2018 13.80 0.20 6.8 3.4 0.30 2.10 0.63
Minutolo 2018 12.80 0.18 5.9 3.4 0.30 1.55 0.11
Moscato 2018 13.60 1.69 7.2 3.5 0.50 1.98 0.1
Pinot Grigio Bio 2018 11.50 1.77 5.4 3.6 0.30 1.47 0.33
Verdeca 2018 10.90 1.31 5.5 3.5 0.30 1.41 0

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