Open Access

Table 3.

Total phenolic content of C. sauvignon wines in different maceration types (2009).

Classic Cold
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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