Sensorial and Volatile Analysis of Wines Made from Partially Dehydrated Grapes: An Ontario Case Study
Table 2
Metabolites and basic physiochemical characteristics in must and wine samples (mean ± standard deviation) at each starting sugar concentration.
Basic physiochemical characteristics
Must
Treatment
Yeast
Soluble solids (°Brix)
Reducing sugar (g/L)
pH
Titratable acidity (g/L tartaric acid)
Control (21.5°Brix) target
S. cerevisiae EC1118
21.5 ± 0.5
236 ± 7d
3.41 ± 0.07d
5.1 ± 0.3a
S. uvarum CN1
21.7 ± 0.5
227 ± 5D
3.43 ± 0.01 C
4.9 ± 0.3 A
24.5°Brix target
S. cerevisiae EC1118
24.3 ± 0.1
267 ± 8c
3.76 ± 0.02b
4.8 ± 0.1b
S. uvarum CN1
24.4 ± 0.1
269 ± 7C
3.71 ± 0.03 B
4.7 ± 0.1 A,B
26.0°Brix target
S. cerevisiae EC1118
26.0 ± 0.2
293 ± 4b
3.65 ± 0.02c
4.4 ± 0.1c
S. uvarum CN1
25.9 ± 0.1
290 ± 4B
3.69 ± 0.03 B
4.5 ± 0.1 B
27.5°Brix target
S. cerevisiae EC1118
27.4 ± 0.1
313 ± 3a
3.84 ± 0.02a
4.7 ± 0.0b
S. uvarum CN1
27.5 ± 0.0
315 ± 6A
3.85 ± 0.01 A
4.6 ± 0.1 B
Wine
Treatment
Yeast
Reducing sugar (g/L)
pH
Titratable acidity (g/L tartaric acid)
Ethanol (% v/v)
Control (21.5°Brix) target
S. cerevisiae EC1118
0.07 ± 0.00a
3.82 ± 0.05b
8.5 ± 0.3a
11.8 ± 0.4c
S. uvarum CN1
0.07 ± 0.00 B
3.78 ± 0.07 B
6.7 ± 0.1 C
11.5 ± 0.2 B
24.5°Brix target
S. cerevisiae EC1118
0.11 ± 0.07a
3.87 ± 0.01b
6.5 ± 0.1b
12.8 ± 0.2b
S. uvarum CN1
0.26 ± 0.15 B
3.77 ± 0.03 B
7.7 ± 0.1 B
12.2 ± 0.3 B
26.0°Brix target
S. cerevisiae EC1118
0.07 ± 0.00a
3.84 ± 0.02b
6.7 ± 0.1b
12.9 + 0.2b
S. uvarum CN1
0.07 ± 0.00 B
3.72 ± 0.04 B
7.8 ± 0.1 A
13.1 ± 0.7 A
27.5°Brix target
S. cerevisiae EC1118
0.09 ± 0.03a
4.02 ± 0.01a
6.4 ± 0.1b
14.5 ± 0.3a
S. uvarum CN1
2.35 ± 1.23 A
3.9 ± 0.03 A
6.8 ± 0.1 C
14.0 ± 0.6 A
Data adapted from [13]. Fermentations were conducted in triplicate, and each sample was tested in duplicate for all metabolites other than soluble solids. Lowercase (EC1118) and uppercase (CN1) letters indicate significant differences within the same yeast treatment determined by analysis of variance with the mean separation by Fisher’s least significant difference (LSD; ). Asterisks (,, and ) indicate differences between yeast strains within a target Brix level as determined by Student's t-test
