Table 1 Basic physical and chemical indices of blueberry wine

From: Enhancing blueberry wine quality and antioxidant capacity through mixed fermentation with S. cerevisiae and O. oeni

Indexes

Ethonal (%,v/v)

Soluble solid (°Bx)

Titrable acid (g/L)

pH

Reducing sugar (g/L)

Malic acid

(mg/mL)

ST

12.05 ± 0.26b

8.03 ± 0.06a

8.33 ± 0.04b

2.80 ± 0.01a

22.62 ± 2.58b

2.51 ± 0.08b

SE

11.75 ± 0.13b

6.97 ± 0.06b

7.08 ± 0.06c

2.81 ± 0.01a

35.64 ± 2.57a

2.18 ± 0.11c

SG

13.63 ± 0.29a

8.10 ± 0.10a

10.25 ± 0.05a

2.65 ± 0.02b

38.43 ± 1.29a

3.40 ± 0.06a

  1. Note: ST: S. cerevisiae FR and O. oeni OI were inoculated simultaneously; SE: S. cerevisiae FR and O. oeni OI were sequentially inoculated; SG: Inoculated with S. cerevisiae FR; Different lowercase letters in the same column in the table indicate significant differences (p < 0.05).