Table 2
Standard oenological parameters at the beginning and the end of alcoholic fermentation of Sauvignon Blanc must. 1Initial malic acid value was 1.89. 2Before yeast inoculation total SO2 and free SO2 were 24 and 11.5 mg/L, respectively. *Repetition of the values for the second fermentation made with Sp2 for better visualization.
| Codes | Degradation of Malic Acid (%)1 | Acetic Acid (g/l) | Total SO2 production (mg/L)2 |
|---|---|---|---|
| Sb | 36% | 0,01 | 0 |
| Sp2 70% - Sb 30% | 36% | 0,01 | 0 |
| Sp2 90% - Sb 10% | 42% | 0,03 | 2 |
| Sp2 95% - Sb 5% | 41% | 0,07 | 4 |
| Sp2 95% - Sb 5% | 42% | 0,09 | 3 |
| Sp2 97% - Sb 3% | 39% | 0,1 | 7 |
| Sp2 99% - Sb 1% | 37% | 0,18 | 16 |
| Sp2 (1) | 37% | 0,03 | 15 |
| Sc1 | 22% | 0,17 | 11 |
| Sp2 70% - Sc1 30% | 18% | 0,13 | 19 |
| Sp2 90% - Sc1 10% | 25% | 0,1 | 12 |
| Sp2 95% - Sc1 5% | 26% | 0,12 | 9 |
| Sp2 95% - Sc1 5% | 26% | 0,12 | 9 |
| Sp2 97% - Sc1 3% | 26% | 0,14 | 13 |
| Sp2 99% - Sc1 1% | 34% | 0,14 | 14 |
| Sp2 (2) | 34% | 0,09 | 20 |
| Sc2 | 11% | 0,16 | 0 |
| Sp2 70% - Sc2 30% | 19% | 0,11 | 0 |
| Sp2 90% - Sc2 10% | 21% | 0,13 | 0 |
| Sp2 95% - Sc2 5% | 28% | 0,12 | 1 |
| Sp2 95% - Sc2 5% | 30% | 0,14 | 1 |
| Sp2 97% - Sc2 3% | 32% | 0,12 | 7 |
| Sp2 99% - Sc2 1% | 32% | 0,18 | 3 |
| Sp2 (2)* | 34% | 0,09 | 20 |
| Wild | 31% | 0,35 | 0 |
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