Table 3 Common physical, chemical and color-related indicators of samples after the end of AF and MLF

Common physical and chemical indicators of Chardonnay samples

Alcohol level (% vol)

12.51 ± 0.02^b

12.17 ± 0.02^d

12.76 ± 0.02^a

12.33 ± 0.03^c

Total acidity (g/L)

5.87 ± 0.01^a

5.76 ± 0.02^b

5.28 ± 0.02^c

5.25 ± 0.02^c

Volatile acidity (g/L)

0.34 ± 0.01^c

0.65 ± 0.02^a

0.43 ± 0.02^b

0.66 ± 0.02^a

Residual sugar (g/L)

1.57 ± 0.02^c

1.89 ± 0.01^a

1.22 ± 0.02^d

1.73 ± 0.02^b

pH

3.46 ± 0.02^c

3.57 ± 0.02^b

3.66 ± 0.02^a

3.68 ± 0.02^a

Glycerol (g/L)

7.57 ± 0.02^c

8.06 ± 0.02^b

7.43 ± 0.03^d

8.53 ± 0.03^a

Malic acid (g/L)

2.45 ± 0.01^a

2.13 ± 0.02^b

0.08 ± 0.01^c

0.08 ± 0.01^c

Color-related indicators of Chardonnay samples

L^*

98.88 ± 0.22^a

98.69 ± 0.29^a

97.05 ± 0.44^b

96.80 ± 0.20^b

a^*

−2.20 ± 0.09^a

−2.33 ± 0.05^a

−1.84 ± 0.06^c

−2.02 ± 0.12^b

b^*

8.98 ± 0.33^c

9.92 ± 0.16^b

9.97 ± 0.32^b

11.35 ± 0.34^a

C^*_ab

9.24 ± 0.34^c

10.19 ± 0.17^b

10.14 ± 0.3^b

11.53 ± 0.33^a

h_ab

−76.24 ± 0.37^a

−76.81 ± 0.07^a

−79.56 ± 0.68^b

−79.96 ± 0.74^b

ΔE^*_ab

0^d

1.06 ± 0.19^c

2.11 ± 0.23^b

2.97 ± 0.29^a

Total phenol (mg/L)

243.07 ± 6.49^b

261.80 ± 11.24^a

224.34 ± 6.49^c

239.33 ± 11.24^bc

Browning index

0.026 ± 0^b

0.027 ± 0^b

0.033 ± 0^a

0.037 ± 0^a