Open Access
Tabla 1
Parámetros físicos químicos en la uva en el momento de la vendimia.
| Mon | Calnegre | Gebas | Myrtia | |
|---|---|---|---|---|
| Año 2018 | ||||
| 100 bayas (g) | 121.24b | 116.03c | 131.28a | 100.82d |
| ºBrix | 22.60d | 24.07c | 25.12b | 26.15a |
| Acidez total* (g/L) | 2.91d | 4.46c | 4.75b | 5.29a |
| Año 2019 | ||||
| 100 bayas (g) | 125.73a | 96.23b | 93.12b | 96.16b |
| ºBrix | 22,73b | 21.21c | 20.81d | 23.47a |
| Acidez total (g/L) | 5.13b | 4.99b | 5.50a | 5.40b |
| Año 2020 | ||||
| 100 bayas (g) | 157.50a | 97.06c | 114.77b | 99.16c |
| ºBrix | 23.78c | 24.65b | 26.19a | 23.53c |
| Acidez total (g/L) | 2.33e | 3.81b | 3.46c | 4.29a |
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