Total phenolic content of C. sauvignon wines in different maceration types (2009).
|2009||1529.09± 12.334bA||1501.81± 5.056aA|
|2010||2051.81± 19.285bB||1715.45± 19.285aB|
(n:3), Results were calculated as mg/L gallic acid equivalent. Different letters in the same column and row indicate signiﬁcant differences between years and different maceration types respectively (P<0.05).
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