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