Effectiveness of Fibers from “Cabernet Sauvignon” (Vitis vinifera) Pomace as Fining Agents for Red Wines

Table 1

Maturity controls of the grapes used for winemaking: general parameters of the finished wines.

		Unripe	Mature	Overripe
Grapes	Harvest date	February 27	March 17	April 10
	TSS^a	21.33 ± 0.12 a	24.23 ± 0.12 b	26.83 ± 0.06 c
	TA (g/L)^b	9.4 ± 0.1 c	7.9 ± 0.1 b	6.5 ± 0.1 a
	pH	3.13 ± 0.01 a	3.27 ± 0.02 b	3.47 ± 0.01 c
Wines	% (v/v)	10.7 ± 0.1 a	14.4 ± 0.2 b	16.2 ± 0.1 c
	TA (g/L)^b	6.4 ± 0.2 c	5.4 ± 0.1 b	5.0 ± 0.1 a
	pH	3.41 ± 0.01 a	3.73 ± 0.01 b	3.82 ± 0.01 c

Note. ^aTotal soluble solids expressed as Brix degrees. ^bTitratable acidity expressed as tartaric acid equivalents. Different letters in a row indicate statistical differences () among samples.