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Table 2
Characterisation of initial must and wines fermented at 16ºC, 20ºC, and 27ºC with UVAFERM WAM and LALVIN CY3078 strains.
| Sugar (g/L) | L-malic acid | Citric acid (g/L) | α-NH2 (mg/L) | Ammonium (mg/L) | pH | |
|---|---|---|---|---|---|---|
| Must | 201±11, 63 | 1, 22 ±0, 50 | 0, 16 ± 0, 03 | 87, 38 ± 12,60 | 294± 0,03 | 3,66 ± 0,07 |
| L-malic acid (g/L) | Citric acid (g/L) | α-NH2 (mg/L) | Ammonium (mg/L) | pH | Ethanol (% (v/v)) | |
| UVAFERM 16ºC | 1,56 ± 0,32a | 0,20 ± 0,00a | 23,21 ± 3,69a | 3,12 ± 0,19a | 3,42 ± 0,9a | 11,56 ± 0,18a |
| UVAFERM 20ºC | 1,54 ± 0,21a | 0,22 ± 0,04a | 22,85 ± 3,48b | 4,13± 0,05a | 3,31 ± 0,04a | 12,03 ± 0,17a |
| UVAFERM 27ºC | 1,39 ± 0,40a | 0,19 ± 0,04a | 13,75 ± 3,79c | 0,26 ± 0,17b | 3,51 ± 0,03a | 12,94 ± 0,45a |
| LALVIN 16ºC | 1,64 ± 0,18a | 0,40 ± 0,07a | 23,01 ± 1,48a | 2,91± 0,16a | 3,43 ± 0,08a | 11,51 ± 0,09a |
| LALVIN 20ºC | 1,50 ± 0,06a | 0,20 ± 0,07b | 13,12 ± 2,77c | 3,83 ± 1,97a | 3,40 ± 0,12a | 12,03 ± 0,17a |
| LALVIN 27ºC | 1,35 ± 0,25a | 0,31 ± 0,07ab | 12,73 ± 1,36c | 0,70 ± 0,12b | 3,47 ± 0,01a | 14,82 ± 3,01a |
| Succinic acid (mg/L) | Acetic acid (g/L) | Glycerol (g/L) | Total sulfite (mg/L) | Free sulfite (mg/L) | |
|---|---|---|---|---|---|
| UVAFERM 16ºC | 0,28 ± 0,01a | 0,66 ± 0,20a | 8,96 ± 0,06a | 58,00 ± 3,38ab | 4,99 ± 0,51a |
| UVAFERM 20ºC | 0,34 ± 0,01a | 1,56 ± 0,41b | 8,96 ± 0,97a | 53,58 ± 8,08ab | 4,78 ± 1,08a |
| UVAFERM 27ºC | 0,34 ± 0,00a | 0,34 ± 0,17c | 9,99 ± 0,83a | 54,44 ± 1,95c | 8,96 ± 1,31b |
| LALVIN 16ºC | 0,39 ± 0,00a | 0,48 ± 0,15a | 9,61 ± 0,09a | 45,88 ± 4,53ab | 4,57 ± 0,18a |
| LALVIN 20ºC | 0,37 ± 0,00a | 0,84 ± 0,22b | 9,78 ± 0,21a | 52,76 ± 1,62ab | 1,61 ± 1,34c |
| LALVIN 27ºC | 0,44 ± 0,00a | 0,34 ± 0,17c | 9,90 ± 0,07a | 42,51 ± 1,52c | 6,46 ± 0,40d |
Different letters denote statistically significant differences between temperature according to a Bonferroni post-hoc comparison test.
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