Table 2 Chemical analysis of wines derived from the different management systems (vintage 2010) by FTIR

Relative density (20/20)

1.0016

1.0022

1.0006

Alcohol (% vol.)

11.5

12.1

12.3

Residual sugars (g/l)

14.0

14.7

11.2

Glucose (g/l)

2.1

2.2

1.3

Fructose (g/l)

7.5

7.3

5.1

pH

3.1

3.2

3.1

Total acidity (g/l)

12.7

13.5

13.4

Tartaric acid (g/l)

1.9

1.7

1.6

Malic acid (g/l)

8.3

8.8

8.6

Lactic acid (g/l)

n. n

n. n

n. n

Volatile acidity (g/l)

0.8

0.7

0.6

Glycerol (g/l)

9.6

11.4

10.9