Table 4.
Potentially bioavailable phenolic compounds.
| Compound | WC | W4 | W8 |
|---|---|---|---|
| Hydroxybenzoic acids | |||
| Gallic acid | 3.78 ± 0.09 b | 3.68 ± 0.29 b | 4.38 ± 0.11 a |
| 3-methyl gallic acid | N.D. | N.D. | <L.O.Q. |
| Ethyl gallate | N.D. | N.D. | <L.O.Q. |
| Pyrogallol | N.D. | N.D. | 2.91 ± 0.12 |
| p-hydroxybenzoic | N.D. | <L.O.Q. | <L.O.Q. |
| Protocatechuic acid | <L.O.Q. | <L.O.Q. | 1.76 ± 0.00 |
| Syringic acid | N.D. | N.D. | 0.79 ± 0.06 |
| Hydroxycinnamic acids | |||
| Caffeic acid | 1.78 ± 0.08 a | 1.60 ± 0.04 b | 1.43 ± 0.07 c |
| Flavanones | |||
| Naringin | 15.80 ± 0.45 a | 16.24 ± 0.98 a | 14.94 ± 0.64 a |
| Flavonols | |||
| Quercetin-3-glucuronide | 11.24 ± 0.01 c | 11.44 ± 0.02 b | 11.67 ± 0.02 a |
| Syringetin 3-glucoside | <L.O.Q. | <L.O.Q. | <L.O.Q. |
| Flavan-3-ols | |||
| Epicatechin | N.D. | <L.O.Q. | <L.O.Q. |
Results express the mean ± SD from three independent experiments. Different letters express significant difference between rows. Quantified compounds are expressed in mg/L of wine. N.D. = not detected compound. <L.O.Q. = under limit of quantification.