Strategies for the sensorial optimization of alcohol-free wines

Open Access

Table 2

Ethanol content, residual sugar, glycerol, malic, and tartaric acid (± standard error).

	Ethanol g/l	Ethanol % v/v	Residual sugar g/l	Glycerol g/l	Malic Acid g/l	Tartaric acid g/l
Initial wine	91.05 ± 2.30a¹	11.53 ± 0.29a	6.30 ± 0.25a	5.67 ± 0.40a	1.92 ± 0.15a	6.24 ± 0.58a
De-alcoholized	1.66 ± 0.04b	0.21 ± 0.05b	7.47 ± 0.30b	6.26 ± 0.37b	2.50 ± 0.08b	7.07 ± 0.19a

Letters within a column indicate significant differences at p < 0.05.

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