Bioprotection on Chardonnay Grape: Limits and Impacts of Settling Parameters

Table 4

Oenological parameters analyzed at the end of settling and at the end of AF with volatile acidity (VA) in g/L of acetic acid, assimilable nitrogen (YAN in mg/L), TPI (total polyphenol index) in mg/L equivalent of gallic acid, combined SO₂ (mg/L), total SO₂ (mg/L), residual sugars (g/L), and ethanol (% v/v) ethanol. These data were subjected to two separated Tukey statistical tests (must and wines) (95% conf. interval). The reference mode is in bold. Standard deviations are present in the supplementary data (Table S3).

	Modes	VA (g/L acetic ac.)	YAN (mg/L)	TPI (mg/L eq. gallic ac.)	Combined SO2(mg/L)	Total SO2(mg/L)	Residual sugars (g/L)	Ethanol (%v/v)
Settling musts	S + 7	0^a	227^a	9.7^a	—	—	—	—
	S + 12	0 ^a	214 ^a	9.9 ^a	—	—	—	—
	S + 18	0^a	215^a	9.9^a	—	—	—	—
	L + 7	0^a	223^a	9.3^b	—	—	—	—
	L + 12	0^a	213^a	6.4^c	—	—	—	—
	L + 18	0^a	161^b	5.6^d	—	—	—	—
Wines	S + 7	0.28^a	—	—	43^a	53^abc	0.24^d	12,53^a
	S + 12	0.22 ^b	—	—	41 ^a	50 ^bc	0.25 ^cd	12,53 ^a
	S + 18	0.12^d	—	—	33^b	44^d	0.34^ab	12,47^a
	L + 7	0.22^b	—	—	45^a	57^a	0.30^bc	12,56^a
	L + 12	0.15^c	—	—	42^a	55^ab	0.37^a	12,56^a
	L + 18	0.17^c	—	—	33^b	48^cd	0.37^a	12,62^a

Note (—) not determined.