Table 3 Chemical parameters of the final wines
Chemical parameters | Wines | P value | |||
|---|---|---|---|---|---|
A | B | C | D | ||
Alcohol content (%) | 17.50 ± 0.02 | 16.00 ± 0.02 | 18.00 ± 0.02 | 18.50 ± 0.02 | >0.05 |
Total acidity (%) | 0.35 ± 0.02 | 0.88 ± 0.01 | 0.78 ± 0.02 | 0.65 ± 0.01 | >0.05 |
Residual acidity (%) | 0.13 ± 0.02 | 0.30 ± 0.02 | 0.28 ± 0.02 | 0.22 ± 0.02 | >0.05 |
Volatile acidity (%) | 0.24 ± 0.02 | 0.58 ± 0.02 | 0.48 ± 0.02 | 0.44 ± 0.02 | >0.05 |
Specific gravity (kg/l) | 0.9784 ± 0.00 | 0.9800 ± 0.00 | 0.9780 ± 0.00 | 0.9740 ± 0.00 | >0.05 |
Density (kg/l) | 0.9840 ± 0.00 | 0.9880 ± 0.00 | 0.9880 ± 0.00 | 0.9880 ± 0.00 | >0.05 |
Total solids (%) | 0.16 ± 0.02 | 0.55 ± 0.02 | 0.43 ± 0.02 | 0.29 ± 0.02 | >0.05 |
Total sugar (%) | 0.77 ± 0.02 | 0.94 ± 0.02 | 0.64 ± 0.02 | 0.54 ± 0.02 | >0.05 |
pH | 3.80 ± 0.01 | 2.50 ± 0.01 | 3.00 ± 0.01 | 3.40 ± 0.01 | >0.05 |
Temperature (oC) | 28.00 ± 0.07 | 27.50 ± 0.07 | 28.00 ± 0.07 | 27.00 ± 0.07 | >0.05 |