Characterization of white and rosé sparkling wine lees surface volatiles

Open Access

Table 2

UV-Vis spectrometry results regarding total phenolic index (TPI), color intensity (CI) and color hue (CH) expressed as absorbance units.

	Sample ID	TPI¹	OD_{320 nm}	CI²	CH³
CAVA	CGR1	6.47 ± 0.25	3.72 ± 0.62^ab	0.604 ± 0.062^a	1.612 ± 0.162^a
	CR1	5.43 ± 0.57	3.11 ± 0.04^ac	0.370 ± 0.097^b	1.111 ± 0.097^b
	CRR1	6.96 ± 0.70	4.21 ± 0.32^b	1.145 ± 0.064^c	1.490 ± 0.064^a
	CRR2	5.59 ± 0.88	2.65 ± 0.06 ^c	0.540 ± 0.013^ab	1.247 ± 0.109^b
LEES	L-CGR1	9.68 ± 0.48^a	4.35 ± 0.71	1.320 ± 0.035^a	1.140 ± 0.031^a
	L-CR1	9.64 ± 0.36^a	4.40 ± 0.47	1.412 ± 0.038^a	1.023 ± 0.010^b
	L-CRR1	8.07 ± 0.64^b	4.66 ± 0.19	0.832 ± 0.087^b	1.025 ± 0.002^b
	L-CRR2	7.68 ± 0.52^b	5.01 ± 0.18	1.836 ± 0.052^c	0.999 ± 0.016^b
	L-CV1	6.36 ± 0.21^c	4.24 ± 0.12	0.766 ± 0.045^d	0.942 ± 0.002^c

TPI: Total Polyphenols Index, OD_{280 nm}× 10.

CI: Color Intensity, OD_{420 nm} + OD_{520 nm} + OD_{620 nm}.

CH: Color Hue, OD_{420 nm} / OD_{520 nm}. Results are expressed as mean ± standard deviation of triplicates. Different letters denote statistically significant differences (p < 0.05) between the samples of Cava and between the samples of lees for each parameter.

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