Open Access
Table 5.
Individual phenolic compounds of C. sauvignon wines in different maceration types (2009).
| Classic | Cold | |
|---|---|---|
| Gallic acid | 18.68± 0.487b | 16.64± 0,771a |
| Catechin | 58.30± 1.052b | 51.28± 0,455a |
| Vanilic acid | 0.98± 0.022a | 0.67± 0,022a |
| Caffeic acid | 0.32± 0.068a | 0.60± 0,055a |
| Epictechin | 25.97± 1.652b | 18.06± 0,081a |
| p-coumaric acid | 1.28± 0.074a | 1.04± 0,059a |
| Ferulic acid | 0.73± 0,061a | 0.61± 0,024a |
| Hydroxycinnamic acid | 5.15± 0,221b | 2.82± 0,745a |
| Quercetin | <LOQ | <LOQ |
(n:3), Results were calculated as mg/L. Different letters in the same row indicate significant differences between different maceration types (P<0.05).
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.