Table 2 Basic chemical composition of the wines (n = 3, α ≤ 0.05).

From: Using sensory and instrumental analysis to assess the impact of grape smoke exposure on different red wine varietals in California

Wine

% Alcohol (%v/v)

pH

TA (g/L)

Residual Sugar (g/L)

Malic Acid (mg/L)

Acetic Acid ( g/L)

DA 1

 20CS_A_ST

16.11 ± 0.03a

3.70 ± 0.00d

5.56 ± 0.06c

0.83 ± 0.01a

142.67 ± 24.01ab

0.43 ± 0.06ab

 20CS_B_ST

13.32 ± 0.03f

3.99 ± 0.02a

4.45 ± 0.02f

0.22 ± 0.02e

28.67 ± 49.65cd

0.36 ± 0.04cde

 20CS_C_ST

13.71 ± 0.03e

3.47 ± 0.01e

5.49 ± 0.11c

0.29 ± 0.02d

40.00 ± 36.06cd

0.24 ± 0.04f

 20CS_D_ST

11.80 ± 0.07 g

3.92 ± 0.01ab

5.24 ± 0.00d

0.15 ± 0.01g

4.00 ± 6.93d

0.38 ± 0.04bcd

 20CS_E_ST

14.13 ± 0.03d

3.93 ± 0.01ab

5.18 ± 0.05d

0.25 ± 0.01e

4.67 ± 8.08d

0.42 ± 0.06bcd

 20CS_F_ST

15.23 ± 0.01b

3.88 ± 0.01bc

4.91 ± 0.02e

0.35 ± 0.00b

77.33 ± 37.69c

0.46 ± 0.05a

 20CS_G_ST

14.63 ± 0.53c

3.76 ± 0.19d

5.49 ± 0.34c

0.32 ± 0.01cd

29.00 ± 25.71cd

0.35 ± 0.06de

 20CS_H_ST

15.25 ± 0.02b

3.95 ± 0.06ab

5.11 ± 0.04d

0.34 ± 0.01bc

24.50 ± 45.47d

0.38 ± 0.04bcd

 21CS_I_NST

14.68 ± 0.02c

3.79 ± 0.01cd

6.01 ± 0.06b

0.10 ± 0.05h

46.67 ± 49.74cd

0.30 ± 0.01ef

 21CS_J_NST

15.31 ± 0.01b

3.49 ± 0.02e

6.71 ± 0.07a

0.17 ± 0.01fg

173.67 ± 40.20a

0.33 ± 0.01de

 21CS_K_ST

15.44 ± 0.02b

3.46 ± 0.01e

6.82 ± 0.08a

0.18 ± 0.01f

85.00 ± 28.69bc

0.34 ± 0.03de

DA 2

 20CF_A_ST

14.52 ± 0.53cd

3.83 ± 0.01ab

5.06 ± 0.08f

0.52 ± 0ef

6.00 ± 10.39c

0.39 ± 0.02cdef

 20CF_B_ST

14.54 ± 1.06cd

3.96 ± 0.01a

4.81 ± 0.05f

0.50 ± 0.01f

27.67 ± 30.89bc

0.37 ± 0.13def

 20CF_C_ST

15.28 ± 0.06b

3.74 ± 0.03bc

5.08 ± 0.05f

0.60 ± 0.06cde

62.67 ± 94.2abc

0.56 ± 0.03b

 20MA_D_ST

15.53 ± 0.02b

3.63 ± 0.01 cd

6.62 ± 0.04bc

0.62 ± 0.00 cd

0.00 ± 0.00c

0.34 ± 0.02ef

 20ME_E_ST

16.21 ± 0.17a

3.52 ± 0.01def

5.75 ± 0.07de

1.50 ± 0.00a

151.67 ± 13.87a

0.49 ± 0.12bc

 20ME_F_ST

14.30 ± 0.03de

3.42 ± 0.02ef

6.09 ± 0.06cd

0.38 ± 0.02g

83 ± 83.83abc

0.24 ± 0.05g

 20PV_G_ST

15.48 ± 0.26b

3.98 ± 0.03a

5.21 ± 0.09ef

0.66 ± 0.00c

0.00 ± 0.00c

0.47 ± 0.05bcd

 20PV_H_ST

15.11 ± 0.01bc

3.97 ± 0.02a

5.11 ± 0.04ef

0.53 ± 0.00def

0.00 ± 0.00c

0.41 ± 0.03cdef

 20SY_I_ST

14.90 ± 0.24bcd

3.60 ± 0.31cde

6.79 ± 1.34b

0.88 ± 0.19b

146 ± 141.71a

0.43 ± 0.01cde

 20ZN_J_ST

15.13 ± 0.03bc

3.46 ± 0.13def

6.62 ± 0.05bc

0.67 ± 0.02c

89.33 ± 36.56abc

0.68 ± 0.11a

 21MA_K_NST

15.26 ± 0.07b

3.34 ± 0.01f

7.84 ± 0.05a

0.39 ± 0.01g

0.00 ± 0.00c

0.33 ± 0.02fg

 21SY_L_NST

13.74 ± 0.34e

3.51 ± 0.22def

6.53 ± 0.02bc

0.10 ± 0.02h

115 ± 101.68ab

0.40 ± 0.08cdef

  1. Fisher’s LSD for means comparison of all samples across each chemical parameter. Letters that are different indicate a significant difference, p ≤ 0.05 in each DA panel.
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