Table 2.
Quality character istics of wine supplemented with Muscat Bailey A grape fruit stem

Sample (%)	Total acid (%)	pH	Red color	Total anthocyanin (mg/L)	Total pholyphenol (mg/L)	Tannin (mg/L)	Alcohol (%,v/v)	Volatile acid (mg/L)
0%	0.78±0.06b1)	3.84±0.06b	0.80±0.02a	786±6.39a	831±6.35ab	1121±53.07a	10.0±0.00a	90.6±1.60b
1%	0.74±0.02a	3.61±0.03a	0.80±0.01a	767±11.61a	828±4.17a	1217±11.48a	10.0±0.00a	90.1±1.10b
2%	0.73±0.00a	3.73±0.06ab	0.87±0.02a	790±7.73a	882±10.9bc	1431±7.17b	9.9±0.10a	83.9±3.10a
3%	0.72±0.01a	3.67±0.06ab	0.87±0.04a	789±11.75a	895±5.81c	1626±87.50c	9.8±0.00a	83.8±1.40a
5%	0.72±0.00a	3.74±0.16ab	0.85±0.01a	816±22.11a	905±24.7c	1763±14.34c	10.0±0.00a	82.5±1.10a

Means with the different letters in same column are significantly different (p<0.05) by Duncan’s multiple range test.