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Figure 3.


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Total anthocyanins from red wines aged in contact with different oak wood chips (30 and 60 aging days) and after 6 months of bottle storage. Legend: 30 or 60 aging days – wines aged during 30 or 60 days in contact with oak wood chips (except for control wine); wines codes see Table 1. Data points derived for each red wine with different aging time showing the same letter are not significantly different (p < 0.05).

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