Open Access
Table 4.
Anthocyanin content of C. sauvignon wines in different maceration types (2009).
| Classic | Cold | |
|---|---|---|
| 2009 | 149.95± 5.626aA | 134.76± 2.648aA |
| 2010 | 268.26± 12.511aB | 279.50± 7.158aB |
(n:3), Results were calculated as mg/L. Different letters in the same row indicate significant differences between maceration types respectively (P<0.05).
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