Australian Journal of Grape and Wine Research

Research Article

The Influence of Prefermentation Skin Contact, Stabulation, and Skin Fermentation on the Aromatic Behaviour and Phenolic Compounds of Important Austrian White Wine Cultivars

Table 1

Must analyses of grape material used in this study.
ParameterGrüner VeltlinerPinot BlancSauvignon BlancTraminer
Sugar content (°Brix)20.7 ± 0.423.7 ± 0.221.3 ± 0.121.9 ± 0.1
Glucose (g/l)108.7 ± 1.7116.7 ± 1.2107.7 ± 1.0110.0 ± 1.0
Fructose (g/l)112.0 ± 1.9129.2 ± 0.8112.4 ± 0.7117.4 ± 0.7
Titratable acidity c.a. tartaric acid (g/l)6.1 ± 0.66.3 ± 0.35.3 ± 0.54.6 ± 0.3
pH3.10 ± 0.073.41 ± 0.133.30 ± 0.063.29 ± 0.08
Yeast assimilable nitrogen (mg/l)162 ± 14255 ± 10241 ± 5223 ± 5