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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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