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Table 2

Initial wine and samples physicochemical analyzes.

sample Alcohol content vol. % Dry extract g/dm3 Titra-table acidity (TA) g/dm3 as tartaric acid Volatile acidity (VA) g/dm3 as acetic acid Total phenols (TP) mg/dm3 as gallic acid A280 (IP)
Initial wine 14.15 ± 0.22 20.152 ± 0.23 7.10 ± 0.21 0.24 ± 0.015 275.6 ± 13.8 0.925 ± 0.02
Dealcoholized wines samples:
A 9.80 ± 0.15 53.12* 25.788 ± 0.32 98.15* 7.49 ± 0.21 0.27 ± 0.015 354.8 ± 20.2 98.15* 1.228 ± 0.03 101.82*
B 5.85 ± 0.15 24.31* 32.308 ± 0.44 94.27* 9.81 ± 0.28 0.30 ± 0.016 454.7 ± 24.6 94.27* 1.540 ± 0.04 97.89*
C 2.75 ± 0.12 7.89* 48.144 ± 0.76 97.00* 14.12 ± 0.38 0.42 ± 0.019 648.2 ± 34.3 96.99* 2.107 ± 0.06 92.48*
Obtained distillates:
Ad 32.40 ± 0.46 - - 0.19a ± 0.010 - -
Bd 28.30 ± 0.39 - - 0.19 a ± 0.010 - -
Cd 21.70 ± 0.26 - - 0.15 a ± 0.009 - -

a – In the distillates VA is determined by direct titration with NaOH and expressed as g/l acetic acid;

* – Calculated in percentage from the initial wine concentration accounting obtained quantities.

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