Technological confirmation that low doses of medium chain fatty acids can arrest alcoholic fermentation to produce sweet wines in milder conditions

Open Access

Table 5

Physico-chemical analyses of the industrial scale experimental wines obtained by stopping the fermentation by different treatments.

Physico-chemical parameter	Treatment
Physico-chemical parameter	Control	Oc10	De10	OcDe5
Alcoholic strength, % v/v	12.2±0.1^a	12.3±0.1^a	12.3±0.2^a	12.3±0.1^a
Reducing sugars, g/l	49.6±1.0^a	49.4±0.4^a	50.2±2.6^a	51.0±1.7^a
Density (20°C), g/l	1013.4±0.5^a	1013.7±0.3^a	1014.3±1.1^a	1014.4±0.7^a
TA, g/l tartaric acid	7.1±0.1^a	7.1±0.1^a	6.9±0.1^a	7.0±0.1^a
VA, g/l acetic acid	0.22±0.01^a	0.23±0.01^a	0.23±0.02^a	0.22±0.01^a
Free SO₂, mg/l	56.7±2.1^a	27.9±1.6^b	25.7±0.9^b	25.8±1.5^b
Total SO₂, mg/l	169.0±4.6^a	84.0±2.3^b	84.7±2.7^b	82.2±2.5^b
OD_420nm	0.013±0.001^a	0.014±0.002^a	0.014±0.002^a	0.013±±0.002^a
pH	3.03±0.01^a	3.06±0.03^a	3.04±0.03^a	3.05±0.02^a
Total dry extract, g/l	79.0±1.0^a	79.9±0.7^a	81.3±2.3^a	81.4±1.7^a
Sugar-free extract, g/l	28.3±0.1^a	29.0±0.5^a	28.8±0.7^a	28.7±0.2^a

Different letters on each row indicate a statistically significant difference between the averages for the assessed varieties at a probability level of 95% (α = 0.05) determined by one-way ANOVA and Tukey test (p < 0.05).

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