Open Access
Table 3
Influence of shaping and green operations on the concentration of organic acids in wine materials
| Sample | Mass concentration of organic acids, g/dm3 | ||||||
|---|---|---|---|---|---|---|---|
| Tartaric | Malic | Succinic | Citric | Acetic | Lactic | Total organic acids | |
| 1. Influence of shaping | |||||||
| Guyot | 2,7 | 0,69 | 1,07 | 0,39 | 0,31 | 0,24 | 5,39 |
| Cordon | 2,9 | 0,53 | 1,00 | 0,35 | 0,30 | 0,67 | 5,72 |
| 2. Influence of green operations | |||||||
| Control (Cordon) | 2,9 | 0,53 | 1,00 | 0,35 | 0,30 | 0,67 | 5,72 |
| Chasing the upper leaves | 1,7 | 1,88 | 1,05 | 0,36 | 0,17 | 0,21 | 5,33 |
| Pinching | 1,7 | 1,51 | 1,27 | 0,48 | 0,25 | 0,36 | 5,58 |
| Removing stepsons | 1,4 | 1,97 | 1,17 | 0,40 | 0,12 | 0,26 | 5,30 |
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.