Ecology of Indigenous Lactic Acid Bacteria along Different Winemaking Processes of Tempranillo Red Wine from La Rioja (Spain)

Table 1

Analytical composition of wines at final AF (stage 3) and final MLF (stage 6) in each winery.

Winery	A		B		C		D
Stage	3	6	3	6	3	6	3	6
Alcohol content (% v/v)	12.9	—	13.4	—	14.0	—	12.4	—
pH	3.56	3.73	3.50	3.59	3.32	3.50	3.61	3.86
Total acidity (g/L tartaric acid)	7.69	5.81	7.72	6.63	9.00	7.20	5.62	5.49
Volatile acidity (g/L acetic acid)	0.22	0.40	0.33	0.45	0.26	0.37	0.16	0.30
L-malic acid (g/L)	3.02	0.05	1.97	0.19	2.61	0.21	2.44	0.05
L-lactic acid (g/L)	—	1.40	—	1.21	—	1.72	—	1.76
Free SO2 (mg/L)	14.5	—	17.0	—	13.2	—	29.8	—
Total SO2 (mg/L)	31.6	—	44.4	—	31.6	—	47.6	—
Total phenols (OD 280 nm)	53.2	48.8	66.1	53.1	71.3	67.0	63.5	57.9
Colour intensity (OD [420 + 520 + 620] nm)	13.5	8.30	20.1	10.1	29.1	27.8	15.0	10.2
Tonality (OD 420/520 nm)	0.44	0.60	0.41	0.57	0.34	1.26	0.40	0.54
Histamine (mg/L)	0.00	6.52	0.00	3.39	0.00	0.33	0.00	0.33

(—) not analyzed.