|
Varietal |
Date |
Sugar (Brix) |
pH |
Total Acidity (%) |
|
Primitivo |
8-19-12 |
21.1 |
3.32 |
1.03 |
|
|
8-26-12 |
21.5 |
3.37 |
0.92 |
|
|
9-2-12 (mean) |
24.7 |
3.52 |
0.77 |
|
|
9-2-12 (1)* |
24.6 |
3.47 |
0.73 |
|
|
9-2-12 (2)* |
24.8 |
3.57 |
0.81 |
|
|
|
|
|
|
|
Tempranillo |
8-19-12 |
19.4 |
3.48 |
0.54 |
|
|
8-26-12 |
21.3 |
3.63 |
0.46 |
|
|
9-2-12 |
22.2 |
3.58 |
0.42 |
|
|
9-7-12 |
22.3 |
3.64 |
0.43 |
|
|
|
|
|
|
|
Barbera |
8-26-12 |
21.8 |
3.05 |
1.34 |
|
|
9-2-12 |
22.9 |
3.11 |
1.30 |
|
|
|
|
|
|
|
Touriga (Quinta) |
9-2-12 |
20.4 |
3.33 |
0.69 |
*Two independent primitivo samples were collected and analyzed.