# Evaluation of Malolactic Starters in White and Rose Winemaking of Moschofilero Wines
## 3 Results
### Chemical Characteristics
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multicolumn{1}{c}{} & \multicolumn{1}{c}{**pH**} & \multicolumn{1}{c}{**Ethanol**} & \multicolumn{1}{c}{**Reducing Sugars**} & \multicolumn{1}{c}{**Acidity**} & \multicolumn{1}{c}{**Color**} \\ \hline  & & & \multicolumn{2}{c}{**Total**} & \multicolumn{2}{c}{**Volatile**} & \multicolumn{1}{c}{**Intensity (A22)**} \\  & & & \multicolumn{2}{c}{**(g/L Tataric Acid)**} & \multicolumn{1}{c}{**(g/L Acetic Acid)**} & \multicolumn{1}{c}{**Intensity (A22)**} \\ \hline  & & \multicolumn{4}{c}{**Rose Wine**} \\ \hline C & 3.40 (0.005) \({}^{\text{a,B}}\) & 12.30 (0.023) \({}^{\text{B}}\) & 1.12 (0.008) \({}^{\text{B}}\) & 7.05 (0.022) \({}^{\text{c,A}}\) & 0.297 (0.0022) \({}^{\text{a,B}}\) & 2.505 (0.0021) \({}^{\text{a,B}}\) \\ S & 3.44 (0.012) \({}^{\text{b,B}}\) & & & 6.37 (0.057) \({}^{\text{b,A}}\) & 0.421 (0.0020) \({}^{\text{d,B}}\) & 2.745 (0.0012) \({}^{\text{b,B}}\) \\ Oenos & 3.52 (0.032) \({}^{\text{c,B}}\) & & & 5.66 (0.041) \({}^{\text{a,A}}\) & 0.426 (0.0038) \({}^{\text{d,B}}\) & 3.195 (0.0014) \({}^{\text{d,B}}\) \\ Cine & 3.50 (0.034) \({}^{\text{c,B}}\) & & & 5.75 (0.108) \({}^{\text{a,A}}\) & 0.345 (0.0035) \({}^{\text{b,B}}\) & 3.481 (0.0010) \({}^{\text{e,B}}\) \\ CH16 & 3.53 (0.010) \({}^{\text{c,B}}\) & & & 5.70 (0.022) \({}^{\text{a,A}}\) & 0.385 (0.0027) \({}^{\text{c,B}}\) & 2.807 (0.0022) \({}^{\text{c,B}}\) \\ \hline  & & \multicolumn{4}{c}{**White Wine**} \\ \hline C & 3.26 (0.004) \({}^{\text{a,A}}\) & 11.36 (0.037) \({}^{\text{A}}\) & 0.99 (0.006) \({}^{\text{A}}\) & 7.42 (0.052) \({}^{\text{c,B}}\) & 0.228 (0.0451) \({}^{\text{a,A}}\) & 0.102 (0.0053) \({}^{\text{a,A}}\) \\ S & 3.29 (0.006) \({}^{\text{b,A}}\) & & 6.97 (0.010) \({}^{\text{b,B}}\) & 0.303 (0.0223) \({}^{\text{b,A}}\) & 0.112 (0.0041) \({}^{\text{b,A}}\) \\ Oenos & 3.36 (0.004) \({}^{\text{a,A}}\) & & 6.03 (0.063) \({}^{\text{a,B}}\) & 0.316 (0.0415) \({}^{\text{c,A}}\) & 0.117 (0.0102) \({}^{\text{ab,A}}\) \\ Cine & 3.35 (0.006) \({}^{\text{c,A}}\) & & 6.03 (0.041) \({}^{\text{a,B}}\) & 0.251 (0.0210) \({}^{\text{ab,A}}\) & 0.117 (0.0127) \({}^{\text{ab,A}}\) \\ CH16 & 3.38 (0.002) \({}^{\text{a,A}}\) & & 5.96 (0.055) \({}^{\text{a,B}}\) & 0.303 (0.0353) \({}^{\text{b,A}}\) & 0.130 (0.025) \({}^{\text{b,A}}\) \\ \hline  & & \multicolumn{4}{c}{C: strain UCLM S325-conducted AF without MLF; S: strain UCLM S25-conducted AF followed by spontaneous MLF; Oenos: strain UCLM S25-conducted AF and strain Vinfilora® Oenos-conducted MLF; Cine: strain UCLM S325-conducted AF and strain Vinfilora® CH16-conducted MLF; CH16: strain UCLM S325-conducted AF and strain Vinfilora® CH16-conducted MLF. The average values are presented and the standard deviation is given in parenthesis. Different superscript lowercase letters within a column of the same wine type designate statistically significant differences (\(p<0.05\)). Different superscript capital letters within a column designate statistically significant differences between wine types (\(p<0.05\)).  
\end{table} 
Table 1: Standard enological parameters at the end of alcoholic and malalactic fermentations.