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Table 7.

Individual phenolic compounds of C. sauvignon wines in different maceration types (2009).

Classic Cold
Malvidin 3-glycoside 75,26± 3,016a 66,96± 1,979a
Cyanide 3-5diglycoside 0,53± 0,033a 0,53± 0,000a

(n:3), Results were expressed as mg malvidin 3-glicoside equivalent per litre of wine (mg /L). Different letters in the same column and row indicate significant differences between years and different maceration types respectively (P<0.05). (P<0.05).

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