Table 4.
Concentration of polyphenols (Gallic acid, vanillic acid, p-cumaric acid and rutin) obtained by HPLC in the final wines of Sauvignon Blanc under effect of different leaf removal times in the high-altitude regions of southern Brazil. Vintage 2015.
Leaf removal time | Gallic Acid |
Catequin |
Vanillic Acid |
P-cumaric acid |
Rutin |
---|---|---|---|---|---|
(mg L−1) | (mg L−1) | (mg L−1) | (mg L−1) | (mg L−1) | |
Full bloom | 9.23 b | 4.96 b | 0.67 d | 0.32 c | 0.84 b |
Berries pepper-corn size | 7.05 a | 4.64 b | 0.54 c | 0.12 a | 0.49 a |
Berries pea size | 5.88 a | 4.71 b | 0.53 c | 0.09 a | 0.46 a |
Veraison | 6.34 a | 4.38 b | 0.42 b | 0.19 b | 0.87 b |
15 days after veraison | 8.88 b | 4.57 b | 0.44 b | 0.16 b | 0.49 a |
Control (no leaf removal) | 8.77 b | 6.07 a | 0.32 a | 0.31 c | 1.22 c |
CV (%) | 10.1 | 10.8 | 13.2 | 10.4 | 9.2 |
*Means followed by different letters in the same column differ by Skott Knott test (p < 0.05).
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