Implications of Aging Quality of Oak Shaving on Kyoho Wine Immersed with Residue of Cabernet Sauvignon

Table 1

Basic physical and chemical indicators of raw wine KWO1 and KWO2.

	Reducing sugar (g·L^−1, glucose)	Titrable acid (g·L^−1, tartaric acid)	Alcohol (%)	Dry extract (g·L^−1)	Free SO2 (mg·L^−1)	Total SO2 (mg·L^−1)
KWO1	3.5 ± 0.1	5.925 ± 0.1	12.01 ± 0.3	24.2 ± 0.2	5.4 ± 0.1	23.7 ± 0.3
KWO2	3.0 ± 0.2	6.450 ± 0.2	11.78 ± 0.1	23.4 ± 0.2	4.8 ± 0.2	22.0 ± 0.1
GB 15037-2006	≤4.0	—	≥7.0	≥18.0	—	—

The values of KWO1 in the first, third, and sixth columns are significant at 5% probability level. The values of KWO2 in the first and third columns are significant at 1% probability level and those in the fourth and sixth columns are significant at 5% probability level.