Identification of the major drivers of 'phenolic' taste in ... - GWRDC

AWRI: Identification Of The Major Drivers Of ‘Phenolic’ Taste In White Wines
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Table 8-2: Summary of pre-bottling standard oenological data for 2010 and 2011 wines
Variety
Glu+Fru
(g/L)
pH TA (g/L) Free SO2
(ppm)
Total SO2
(ppm)
Alcohol
(% v/v)
Acetic acid
(g/L)
2010 Chardonnay Min. 0.42 3.10 6.5 30 106 13.1 0.32
Max. 0.96 3.22 8.3 37 163 13.7 0.36
Average 0.60 3.18 7.1 33 130 13.4 0.34
SD 0.14 0.04 0.6 2 17 0.19 0.01
2010 Riesling Min. 0.19 2.94 6.5 30 81 12.4 0.29
Max. 0.88 3.17 8.0 37 118 13.1 0.37
Average 0.46 3.07 7.1 32 94 12.8 0.34
SD 0.21 0.08 0.5 3 12 0.20 0.02
2010 Viognier Min. 0.43 2.89 7.1 30 114 13.2 0.35
Max. 1.65 3.34 8.4 43 155 13.6 0.39
Average 0.84 3.10 7.9 33 130 13.3 0.37
SD 0.33 0.13 0.4 3 13 0.12 0.01
2010 All varieties Min. 0.19 2.89 6.5 30 81 12.4 0.29
Max. 1.65 3.34 8.4 43 163 13.7 0.39
Average 0.64 3.12 7.4 33 119 13.2 0.35
SD 0.28 0.10 0.6 3 22 0.3 0.02
2011 Chardonnay Min. 0.2 3.13 6.2 32 123 13.3 0.23
Max. 1.20 3.28 7.3 40 176 13.7 0.38
Average 0.79 3.20 6.8 36 142 13.5 0.31
SD 0.33 0.05 0.3 2 14 0.12 0.04
2011 Riesling Min. 0.50 3.07 7.4 34 88 12.4 0.31
Max. 1.50 3.28 8.0 37 130 13 0.42
Average 1.00 3.15 7.7 36 109 12.8 0.38
SD 0.34 0.07 0.2 1 12 0.2 0.03
2011 Viognier Min. 0.40 3.10 5.8 34 90 12.7 0.18
Max. 1.10 3.25 6.9 40 137 13.0 0.29
Average 0.78 3.17 6.4 36 114 12.8 0.24
SD 0.22 0.05 0.4 2 13 0.13 0.03
2011 All varieties Min. 0.20 3.07 5.8 32 88 12.4 0.18
Max. 1.50 3.28 8.0 40 176 13.7 0.42
Average 0.86 3.17 6.9 36 122 13.0 0.31
SD 0.31 0.06 0.6 2 20 0.4 0.07