Table 5
Barbera wine. Average values of turbidity, colloidal stability and shock tests for the control wine and the theses with additives, after bottling and after 6 months of bottle aging. ANOVA and Tukey’s test results. Different letters along the column discriminate the theses significantly different from one another (p<0.05; Tukey’s test).
| Theses | Turbidity (NTU) | Colloidal stability test (ANTU) | Shock test (ANTU 24h) | Shock test (ANTU 7d) | |
|---|---|---|---|---|---|
| After bottling | Control | 0.47 ab | 29.20 c | 1.34 c | 10.6 c |
| GommaK | 1.39 c | 2.93 a | 0.46 b | 16.9 d | |
| Mannoprl | 1.28 c | 14.71 b | 0.49 b | 9.7 c | |
| Mannopr2 | 1.1 bc | 0.73 a | 0.00 a | 3.1 b | |
| PolNat | 0.30 a | 9.13 ab | 0.10 a | 1.2 a | |
| F | 13.3 | 21.8 | 165 | 522 | |
| sign | **(1) | ** | *** | *** | |
| After 6 months of bottle aging | Control | 2.40 c | 24.10 c | 6.08 c | 6.09 ab |
| GommaK | 1.93 b | 5.70 ab | 1.20 ab | 22.81 c | |
| Mannoprl | 1.04 ab | 13.40 b | 4.02 bc | 7.64 b | |
| Mannopr2 | 1.81 b | 0.99 a | 0.00 a | 2.92 a | |
| PolNat | 0.77 a | 32.30 c | 0.26 a | 3.07 a | |
| F | 9.1 | 20.4 | 23.0 | 176 | |
| sign | ***(1) | *** | ** | *** | |
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