Acetic Acid 0.05 -1.20 g/L acetic acid
Alcohol Content 4 - 22 %vol
L-Lactic Acid 0.1-3.6 g/L lactic acid
L-Malic Acid 0.05 - 2.9 g/L malic acid
pH 3.00 - 4.00
Free SO2 1 - 40 mg/L SO2
Total SO2 (White) 15 - 250 mg/L di
Total SO2 (Red) 20 - 250 mg/L di SO2
Glycerol 2 - 15 g/L glycerol
Acetaldehyde 1 - 300 g/L acetaldehyde
Total Sugar 0.04 - 400 g/L glucose/fructose
Glucose and Fructose 0.1 - 400 g/L glucose/fructose
Anthocyanins (Wine) 10 - 1000 mg/L di Cyanidin 3-O - glucoside
Anthocyanins (Must) 10 - 1180 mg/L di Cyanidin 3-O - glucoside
Total Polyphenols Index (TPI) 2 - 3000 mg/L gallic acid
Polyphenols 150 - 3300 mg/L gallic acid
Intensity and Tonality 1.00 - 20.00
Yeast Assimilable Nitrogen (YAN)  
Malolactic Fermentation  
Gluconic Acid  
Copper  
Catechins