Flavocytochrome 𝑏₂-Based Enzymatic Method of L-Lactate Assay in Food Products

Table 3

Comparison of the results of L-lactate assay (in g·L⁻¹) in wine samples.

Sample	Method
	SensLab biosensor [27]	FC 𝑏2-based method [20, 21]	Declared by producer	Current method
Cabernet Sauvignon (dry red)	2.4 ± 0.28; 𝑃>0.05^∗∗	2.25 ± 0.18; 𝑃>0.05^∗∗	2.5 ± 0.2; 𝑃>0.05^∗∗	2.15 ± 0.13
Chardonnay (dry white)	1.16 ± 0.11; 𝑃>0.05^∗∗	1.03 ± 0.08; 𝑃>0.05^∗∗	3.0 ± 0.2; 𝑃<0.05^∗	0.97 ± 0.12
Sherry (strong white)	0.58 ± 0.05; 𝑃>0.05^∗∗	0.6 ± 0.07; 𝑃>0.05^∗∗	1.1 ± 0.2; 𝑃<0.05^∗	0.49 ± 0.08

∗Difference between current method and the compared methods is statistically significant.
**Difference between current method and other methods is statistically insignificant.