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Table 2 Physicochemical parameters of microvinifications.

From: Transcriptional analysis of late ripening stages of grapevine berry

Harvest year

2005

2006

Wine stage

DMU

BW

DMU

BW

Harvest date

TH-7

TH

TH+10

TH-7

TH

TH+10

TH-7

TH

TH+10

TH-7

TH

TH+10

Total sugar content (densimetric titration, g/L)

170.0

183.0

193.0

-

-

-

173.0

180.0

192.0

-

-

-

Alcohol content (densimetric titration, % vol)

10.1

10.9

11.4

-

-

-

10.3

10.7

11.4

-

-

-

pH

3.0

3.1

2.9

3.1

3.1

3.2

2.9

3.1

3.1

3.1

3.1

3.2

Total acid content (potentiometric titration, g H2SO4/L)

7.0

6.2

5.6

5.0

4.6

4.1

8.3

7.3

6.2

5.1

4.7

4.1

Total enzymatic SO2 content (Lisa method, mg/L)

13.0

29.0

29.0

33.0

37.0

49.0

34.0

20.0

29.0

37.0

37.0

49.0

Tartaric acid (g/L)

7.0

7.6

6.2

3.7

3.3

2.9

6.8

7.4

8.9

3.5

2.5

2.7

L-malic acid (g/L)

5.3

4.8

3.6

-

-

-

5.5

5.4

5.4

-

-

-

Total sugar: total acid ratio

24.3

29.5

34.5

-

-

-

20.8

24.6

31.0

-

-

-

Total nitrogen (mg N/L)

227.0

261.0

237.0

138.0

203.0

198.0

454.0

223.0

222.0

171.0

197.0

186.0

Ammoniacal nitrogen (Lisa method, mg N/L)

42.0

41.0

59.0

-

-

-

49.0

47.0

34.0

-

-

-

Glucose + fructose (Lisa method, g/L)

-

-

-

0.8

0.9

0.9

-

-

-

0.8

0.8

1.1

Abs atomic potassium (mg/L)

1310.0

1100.0

1480.0

565.0

477.0

484.0

1603.0

1563.0

1823.0

503.0

563.0

502.0

Abs atomic calcium (mg/L)

82.0

57.0

53.0

-

-

-

47.0

99.0

80.0

-

-

-

Serine (%)

7.2

7.1

-

-

-

-

9.8

6.8

-

-

-

-

Threonine (%)

4.5

4.1

-

-

-

-

0.6

0.6

-

-

-

-

Asparagine (%)

0.9

1.0

-

-

-

-

1.1

1.0

-

-

-

-

Glutamine (%)

11.5

8.2

-

-

-

-

19.8

17.1

-

-

-

-

Proline (%)

28.3

36.7

-

-

-

-

26.8

35.5

-

-

-

-

Alanine (%)

19.5

13.9

-

-

-

-

17.8

16.0

-

-

-

-

y-aminobutyric acid (%)

6.4

5.0

-

-

-

-

5.0

5.9

-

-

-

-

Arginine (%)

5.5

4.5

-

-

-

-

9.0

7.6

-

-

-

-

  1. Except proline which is not used by yeast, all amino acids noticed above correspond to 80% of yeast nitrogen needs.
  2. -, not tested; BW, base wine; DMU, decanted must; TH-7, 7-days before theoretical harvest; TH, theoretical harvest; TH+10, 10-days after harvest.