Open Access
Tabella 3
Parametri qualitativi delle uve alla vendemmia nelle tesi a confronto (medie biennio 2021-2022).
| Zuccheri (°Brix) | Acidità titolabile (g/L) | pH | Acido malico (g/L) | ||
|---|---|---|---|---|---|
| Grillo test | 21,6 a | 6,75 a | 3,22 a | 0,23 a | |
| Grillo P.T. | 20,2 b | 7,48 b | 3,15 b | 0,34 a | |
| Frappato test | 22,3 a | 7,54 a | 3,20 a | 1,6 a | |
| Frappato P.T. | 21,1 b | 8,72 b | 3,10 b | 1,8 a |
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