Open Access

Table 1.

Wine basic chemical composition. Alcohol percentage (Alc%), titratable acidity in g/L tartaric acid (TA) and residual sugar in g/L glucose (RS).

Wine Alc % pH TA (g/L) RS (g/L)
20CS_ST 14.1 3.9 5.2 0.4
21CS_NST 14.7 3.8 6.0 0.1
21CS_OAK_ST 15.4 3.5 6.8 0.2
21CS_OAK_NST 15.3 3.5 6.7 0.2
20_MA_ST 15.5 3.6 6.6 0.6
21_MA_NST 15.1 3.3 7.4 0.4
20_SY_ST 14.6 3.4 7.4 0.8
21_SY_NST 13.8 3.6 6.4 0.0

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