Table 1.

Phenolic compound characterization of Merlot wine (WC) and Cabernet Sauvignon extract (GPE).

Phenolic Fraction	WC (mg/L)	GPE (mg/g Extract)
Total phenolic content (GAE)	2310.61 ± 25.06	523.75 ± 5.63
Flavonoid content (CE)	547.95 ± 32.04	161.79 ± 10.88
Condensed tannin content (CE)	139.48 ± 9.03	48.08 ± 1.29
Monomeric anthocyanin content (M3E)	23.69 ± 1.84	1.67 ± 0.03

Results express the mean ± SD of three independent experiments. Gallic acid equivalents (GAE). Catechin equivalents (CE). Malvidin-3-glucoside equivalents (M3E).