Table 2.
Effects of sulfiting on the organic acid contents in the Campbell Ear ly wine

Organic acid (mg/mL)	Non-sulfited	Sulfited
Malic acid	2.61±0.51	2.98±0.49
Tartaric acid	1.09±0.20	1.41±0.23
Succinic acid	1.38±0.19	1.34±0.18
Citric acid	ND	ND
Lactic acid	Tr	ND

Values represent the mean±SD (n=3). ND, not detected. Tr, Trace.