Research Article
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.
|