Sensory Characterization of Wines Obtained by Blending Cencibel Grapes and Minority Grape Varieties Cultivated in La Mancha Region
Table 1
General composition of monovarietal and co-winemaking wines. Mean concentrations and relative standard deviations ().
Rojal
Cencibel-Rojal
Tortosí
Cencibel-Tortosí
Moravia Dulce
Cencibel- Moravia Dulce
pH
3.61 (0.23)
3.71 (2.21)
3.81 (1.15)
3.79 (0.87)
3.69 (3.10)
3.62 (1.23)
Alcohol (%)
12.52 (0.74)
12.7 (1.34)
12.72 (0.47)
13.05 (4.70)
13.11 (3.91)
12.41 (5.67)
Total acidity g/L (as tartaric acid)
4.63 (0.65)
4.17 (1.01)
3.90 (0.32)
4.16 (3.45)
4.81 (1.48)
4.24 (1.12)
Volatile acidity g/L (as acetic acid)
0.33 (0.06)
0.30 (0.04)
0.36 (0.06)
0.34 (0.08)
0.35 (0.05)
0.33 (0.04)
Free SO2 mg/L
16.81 (0.58)
17.32 (2.45)
16.97 (1.23)
16.41 (4.15)
16.89 (2.19)
17.24 (4.16)
Total SO2 mg/L
25.50 (2.44)
26.13 (4.21)
30.54 (4.33)
29.24 (3.14)
30.09 (1.44)
29.31 (3.41)
Different superscripts in the same row indicate statistical differences at the 0.05 level according to the Student-Newman-Keuls test; relative standard deviation () is showed in brackets.
