Open Access
Table 2.
− 100 mL di vino addizionati di 3 mg di quercetina aglicone. Dati relativi a quercetina precipitata a 18 ∘C e a 0 ∘C e al vino dopo centrifugazione. Medie di tre determinazioni e s.d.
| Quercetina precipitata a 18 ∘C | Quercetina precipitata a 0 ∘C | |||
|---|---|---|---|---|
| E371,2 mm | E371,2 mm | |||
| Media | s.d. | Media | s.d. | |
| Barbera | 0.387 | 0.015 | 2.882 | 0.076 |
| Cirò | 0.733 | 0.199 | 2.729 | 0.121 |
| Tampone | 4.559 | 0.021 | ||
| Dati Vino privato del precipitato | ||||
| Barbera | Cirò | Barbera | Cirò | |
| 18 ∘C | 18 ∘C | 0 ∘C | 0 ∘C | |
| media (s.d.) | media (s.d.) | media (s.d.) | media (s.d.) | |
| E360,2 mm | 1.957 (0.066) | 1.624 (0.01) | 1.952 (0.01) | 1.412 (0.008) |
| Ant. tot. mg/L | 296 (1.528) | 69 (1.155) | 299 (0.577) | 66 (1.155) |
| Flav. tot. mg/L | 1046 (20.78) | 1562 (21.31) | 1072 (9.815) | 1568 (14.43) |
| E520,2 mm | 1.241 (0.012) | 0.407 (0.002) | 1.201 (0.004) | 0.409 (0.003) |
| Tonalità | 0.583 (0.002) | 1.215 (0.002) | 0.600 (0.002) | 1.182 (0.013) |
| Intensità col. | 9.820 (0.083) | 4.503 (0.013) | 9.603 (0.02) | 4.458 /0.008) |
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