Table 1 Physicochemical properties of all kiwi wines

From: Impact of must clarification treatments on chemical and sensory profiles of kiwifruit wine

Variety

Sample

Reducing sugar, (g/L)

Alcohol content, (%vol)

Titratable acidity, (g/L)

Volatile acids, (g/L)

pH

Glycerol, (mg/L)

Ammonium, (mg/L)

CIELab

L*

a*

b*

Xuxiang

100 NTU

3.61 ± 0.11a

11.77 ± 0.01a

12.60 ± 0.30c

0.14 ± 0.02a

3.52 ± 0.03a

5.10 ± 0.28c

4.40 ± 1.13a,b

99.07 ± 0.04a

−0.44 ± 0.00d

3.16 ± 0.01d

200 NTU

3.47 ± 0.08a

10.93 ± 0.02a

11.83 ± 0.25b

0.14 ± 0.02a

3.37 ± 0.17a,b

5.60 ± 0.00b

5.40 ± 2.55a,b

98.3 ± 0.01c

−0.35 ± 0.00c

3.74 ± 0.01c

300 NTU

3.64 ± 0.22a

11.50 ± 0.02a

12.67 ± 7.70b,c

0.14 ± 0.02a

3.29 ± 0.04b

5.95 ± 0.07b

7.05 ± 1.06a

97.91 ± 0.01d

−0.30 ± 0.00b

3.93 ± 0.01bc

Muddy juice

3.66 ± 0.05a

11.84 ± 0.01a

13.27 ± 0.25b, c

0.20 ± 0.04a

3.22 ± 0.04b

7.35 ± 0.07a

3.40 ± 0.42c

98.39 ± 0.01b

−0.36 ± 0.01c

4.03 ± 0.01b

Pulp

3.41 ± 0.04a

11.55 ± 0.01a

13.12 ± 0.25a

0.17 ± 0.02a

3.22 ± 0.05b

7.25 ± 0.07a

3.90 ± 0.28a,b

97.04 ± 0.06e

−0.20 ± 0.04a

5.03 ± 0.24a

Huayou

100 NTU

3.86 ± 0.10b

10.60 ± 0.14b

13.31 ± 1.81a

0.24 ± 0.01a

3.61 ± 0.01a,b

4.7 ± 0.14a

5.00 ± 1.70b

98.14 ± 0.00a

−1.78 ± 0.01c

8.29 ± 0.05e

200 NTU

3.96 ± 0.07b

11.25 ± 0.07a

12.61 ± 1.42a

0.20 ± 0.01a,b

3.63 ± 0.01a

5.05 ± 0.21a

6.55 ± 0.78b

97.68 ± 0.02b

1.755 ± 0.01c

8.84 ± 0.06d

300 NTU

3.95 ± 0.14b

10.95 ± 0.07b

13.50 ± 1.23a

0.21 ± 0.02a,b

3.52 ± 0.05c

5.3 ± 0.57a

7.50 ± 0.42b

97.70 ± 0.01b

−1.78 ± 0.03c

9.05 ± 0.04c

Muddy juice

3.91 ± 0.09b

11.30 ± 0.14a

14.21 ± 0.06a

0.20 ± 0.00b

3.48 ± 0.01c

5.4 ± 0.14a

13.40 ± 3.25a

97.10 ± 0.04c

−1.695 ± 0.01b

9.27 ± 0.08b

Pulp

4.22 ± 0.02a

11.05 ± 0.21a

12.83 ± 1.06a

0.22 ± 0.02a,b

3.48 ± 0.01c

5.3 ± 0.00a

16.50 ± 1.13a

94.74 ± 0.04d

1.295 ± 0.01a

11.11 ± 0.01a

Hayward

100 NTU

3.73 ± 0.06a

11.36 ± 0.00b

15.29 ± 0.08a

0.16 ± 0.08a

3.25 ± 0.01a

5.7 ± 0.10c

5.45 ± 0.25a

99.14 ± 0.00a

−0.525 ± 0.01d

3.41 ± 0.01d

200 NTU

3.48 ± 0.42a

11.65 ± 0.07a

15.18 ± 0.05a

0.15 ± 0.08a

3.23 ± 0.01a,b

6.05 ± 0.15c

7.00 ± 2.10a

98.96 ± 0.00a

−0.475 ± 0.01c

3.45 ± 0.01d

300 NTU

2.69 ± 0.24b

11.17 ± 0.02c

15.34 ± 0.13a

0.21 ± 0.04a

3.25 ± 0.01a

6.25 ± 0.15c

6.05 ± 0.45a

98.85 ± 0.02b

−0.465 ± 0.03b

3.60 ± 0.02b

Muddy juice

3.47 ± 0.39a

11.74 ± 0.01a

15.20 ± 0.04a

0.15 ± 0.00a

3.21 ± 0.01b

7.60 ± 0.30b

5.10 ± 1.70a

96.72 ± 0.00a

−0.43 ± 0.01bc

5.54 ± 0.01c

Pulp

3.18 ± 0.12a,b

11.66 ± 0.01a

15.08 ± 0.23a

0.15 ± 0.04a

3.22 ± 0.01b

8.60 ± 0.20a

6.85 ± 0.75a

93.14 ± 0.33c

−0.135 ± 0.01a

7.95 ± 0.11a

Qinmei

100 NTU

4.73 ± 0.10a

10.90 ± 0.14a

16.38 ± 0.33a

0.11 ± 0.01a

3.13 ± 0.01a,b

4.20 ± 0.30c

4.70 ± 0.20a

99.51 ± 0.01c

−0.60 ± 0.00c

2.99 ± 0.00d

200 NTU

4.21 ± 0.30a,b

11.25 ± 0.07a

16.46 ± 0.33a

0.15 ± 0.07a

3.11 ± 0.07b

4.60 ± 0.10b,c

5.50 ± 0.20a

99.65 ± 0.01a

−0.56 ± 0.01c

2.96 ± 0.00e

300 NTU

3.86 ± 0.08b

11.23 ± 0.04a

16.15 ± 0.06a

0.13 ± 0.04a

3.12 ± 0.04b

4.95 ± 0.05b

5.20 ± 0.80a

99.62 ± 0.00b

−0.63 ± 0.00d

3.09 ± 0.00c

Muddy juice

3.92 ± 0.14b

11.10 ± 0.14a

13.09 ± 0.77b

0.19 ± 0.02a

3.19 ± 0.02a

6.75 ± 0.05a

5.40 ± 0.50a

98.72 ± 0.01d

−0.45 ± 0.00b

3.47 ± 0.01b

Pulp

3.66 ± 0.08b

11.10 ± 0.28a

13.8 ± 0.56b

0.19 ± 0.02a

3.19 ± 0.02a

6.45 ± 0.15a

8.40 ± 2.30a

98.41 ± 0.00e

−0.33 ± 0.01a

3.54 ± 0.01a

Yate

100 NTU

3.96 ± 0.28b

11.35 ± 0.07a

12.53 ± 0.11a

0.22 ± 0.02a

3.44 ± 0.01c

6.00 ± 0.30b

9.05 ± 0.45a

97.55 ± 0.09b

−0.87 ± 0.13c

4.64 ± 0.16c

200 NTU

4.54 ± 0.06a,b

11.35 ± 0.07a

11.26 ± 0.71b

0.17 ± 0.01b

3.52 ± 0.01a

6.65 ± 0.05a

8.90 ± 0.30a

98.17 ± 0.01a

−0.81 ± 0.00c

4.83 ± 0.04c

300 NTU

5.01 ± 0.46a

11.65 ± 0.07a

12.04 ± 0.71a,b

0.18 ± 0.01b

3.46 ± 0.01b,c

6.10 ± 0.10b

8.95 ± 0.45a

98.01 ± 0.03a

−0.78 ± 0.02c

4.69 ± 0.05c

Muddy juice

4.46 ± 0.34a,b

11.65 ± 0.35a

12.76 ± 0.03a

0.17 ± 0.01b

3.47 ± 0.00b

6.80 ± 0.00a

7.10 ± 0.30a

96.37 ± 0.02c

−0.55 ± 0.00b

5.76 ± 0.01b

Pulp

4.08 ± 0.28b

11.75 ± 0.07a

13.09 ± 0.64a

0.17 ± 0.00b

3.50 ± 0.00a

6.90 ± 0.10a

8.30 ± 1.20a

90.21 ± 0.16d

0.20 ± 0.06a

9.72 ± 0.06a

  1. Titratable acidity was measured as citric acid, reducing sugars were measured as glucose, and volatile acids were measured as acetic acid. Data were analysed using one-way ANOVA and significant differences were determined by Duncan test (p < 0.05). Values are mean ± standard deviation; lowercase letters (a–d) in each column indicate the least significant difference test, and different letters represent significant differences (p < 0.05, Duncan test) between different turbidity of the same kiwifruit variety.