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Table 8.
Individual phenolic compounds of C. sauvignon wines in different maceration types (2010).
| Classic | Cold | |
|---|---|---|
| Malvidin 3-glycoside | 95,82± 3,697a | 99,45± 0,632a |
| Cyanide 3-5diglycoside | 1,25± 0,025a | 0,96± 0,009a |
(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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