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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