Antioxidant Species in Grapes and Wines via Spectrophotometric Methods: No Quenching Effects by Copper(II) and Yeast Derivative Treatments

Table 2

Selected fermentation parameters in STY13 and SGTY13 wine samples at different wine-making stages and STY15 and SCCY15 refined wines.

	pH	TAC	VAC	TSO2	VSO2	ALC
STY13-JU	3.13 ± 0.02^a	6.5 ± 0.4^a	279 ± 15^a	21.9 ± 1.5^a	10.8 ± 0.5^a	—
STY13-MU	3.18 ± 0.03^a	6.4 ± 0.4^a	273 ± 15^a	21.8 ± 1.5^a	10.7 ± 0.5^a	—
STY13-AF	3.29 ± 0.02^b	6.9 ± 0.3^a	304 ± 20^a	60.7 ± 3.4^b	44.0 ± 2.3^b	13.9 ± 0.2^a
STY13-MF	3.42 ± 0.02^c	5.7 ± 0.2^a	450 ± 30^b	41.0 ± 1.6^c	31.0 ± 1.6^c	14.1 ± 0.2^a
SGTY13-AF	3.20 ± 0.02^a	6.5 ± 0.1^a	349 ± 41^c	42.1 ± 1.0^c	31.0 ± 1.0^c	13.6 ± 0.1^a
SGTY13-MF	3.22 ± 0.02^a	6.3 ± 0.2^a	380 ± 40^c	39.0 ± 1.2^c	27.0 ± 1.0^c	14.6 ± 0.1^a
STY15	3.43 ± 0.03^c	5.9 ± 0.3^a	440 ± 30^b	66.0 ± 3.3^b	12.0 ± 1.0^a	14.4 ± 0.1^a
SCCY15	3.39 ± 0.03^c	5.9 ± 0.2^a	470 ± 30^b	66.3 ± 7.1^b	14.0 ± 2.2^a	14.4 ± 0.1^a
Reference [38]	—	>3.5	1500	150	—	15

TAC, total or titratable acidity content expressed as gTAA/L (tartaric acid equivalent); VAC, volatile acidity content expressed as gACA/L (acetic acid equivalent); VSO₂, free or volatile sulfur dioxide content; TSO₂, total sulfur dioxide content both expressed as mgSO₂/L; ALC, alcoholic content percentage (% v/v). Values (mean ± esd) obtained from three samples and three replicates each sample. Different letters in the same column indicate significant differences (, Tukey’s test). Full experimental data sets are reported in Table 2S.