Open Access

Table 2

Physico-chemical parameters of Control and PEF treated wines.

Control PEF
pH 3.73 ± 0.00 3.73 ± 0.00

Total Acidity (g/L) 5.09 ±0.01 5.05 ±0.01

Ethanol (%v/v) 11.37±0.00 11.12±0.00

Conductivity (mS/cm) 2.61 2.62

Turbidity (NTU) 8.58 ± 0.01 8.73 ± 0.01

Anthocyanins (mg/L) 315.7±0.6 323.9±0.4

Total Phenols (u. a.) 41.2± 0.0 42.2± 0.0

Colour Intensity (u. a.) 7.872±0.165 8.021± 0.032

Tonality (u. a.) 0.615±0.002 0.614±0.003

%Yellow (%) 3.37±0.03 3.37±0.03

Free SO2 (mg/L) 17.0±0.0 14.0±0.0

Total SO2 (mg/L) 31.0±2.1 27.7±1.8

Total Dry Extract (g/L) 22.7±0.0 22.4±0.0

Volatile Ac. (g/L) 0.62±0.07 0.63±0.07

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