Open Access
Table 1
The physico-chemical analysis results.
| Wine A | Wine B | Wine C | |
|---|---|---|---|
| Alcohol (% v/v) | 14.44±0.01a | 14.46±0.10a | 14.49±0.04a |
| pH | 3.61±0.01b | 3.68±0.01a | 3.63±0.01b |
| Total Acidity (g/L) | 4.80±0.00a | 4.85±0.07a | 4.65±0.07a |
| Volatile Acidity (g/L) | 0.21±0.01b | 0.21±0.04b | 0.45±0.01a |
| Tartaric Acid (g/L) | 1.59±0.15a | 1.36±0.02a | 1.51±0.06a |
| Lactic Acid (g/L) | 1.52±0.23a | 1.43±0.04a | 1.65±0.01a |
| TPI | 34.30±0.15c | 39.27±1.20b | 46.98±0.06a |
| Total phenolic substance (mg/L) | 899.95±132.02b | 944.97±44.22b | 1312.35±15.34a |
| Total Anthocyannins (mg/L) | 191.65±14.64b | 189.6±11.60b | 492.00±3.39a |
| Acetic Aldehyde | 4.35±1.20a | 4.30±12.97a | 9.80±0.14a |
| Ethyl acetate | 60.55±0.35c | 70.25±0.35b | 89.50±0.71a |
| Glycerol | 5.40±0.14a | 5.70±1.27a | 6.80±0.14a |
| 2,3-butanediol | 164.15±11.95a | 172.05±43.06a | 223.30±18.10a |
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