Volatile Composition, Sensory Profile, and Consumers’ Acceptance of Fondillón
Table 1
Main physicochemical parameters defining the quality of the Fondillón wine.
Parameters
ANOVA
F1
F2
F3
F4
F5
F6
F7
Total alcohol content (% v/v)
21.13 a‡
18.63 ab
20.17 a
16.97 b
16.60 b
16.16 b
18.50 ab
Volatile acidity (g acetic acid L−1)
0.71 b
0.62 b
1.05 b
1.03 b
0.75 b
0.99 b
1.50 a
Total acidity (g tartaric acid L−1)
5.30 b
5.46 b
5.50 b
7.80 a
6.50 a
7.27 a
6.60 a
pH
3.56 b
3.25 b
3.36 b
3.54 b
3.26 b
3.45 b
3.80 a
Relative density (20°C)
NS
1.0183
0.9986
1.0041
0.9935
1.0052
1.0077
0.9978
Total dry extract (g·L−1)
100 a
56.2 b
68.5 b
71.4 b
65.7 b
65.2 b
54.7 b
Total SO2 (mg·L−1)
76.0 b
35.0 c
48.0 c
53.0 c
124 a
142 a
78.0 b
Reducing sugars (g·L−1)
39.70 a
29.30 b
39.20 a
23.00 c
34.50 ab
37.98 a
22.00 c
NS = not significant at ; and significant at , and 0.01, respectively. ‡Values (mean of 3 replications) followed by the same letter, within the same row, were not significantly different, , according to Tukey’s least significant difference test.
