Table 1.
Effects of sulfiting on the general proper ties of the Campbell Ear ly wine

Item	Non-sulfited	Sulfited
pH	3.61±0.02	3.53±0.02
Total acid (%, malic acid)	0.66±0.04	0.74±0.05
Total phenol (mg/mL)	0.68±0.05	0.92±0.07
Hue	1.39±0.12	1.43±0.14
Intensity	1.56±0.17	1.96±0.18

Values represent the mean±SD (n=3).