. 2024 Dec 10;13(24):3982. doi: 10.3390/foods13243982

Table 3.

Yield of the extracted β-glucan compounds, %.

Sample			Yield of β-Glucan Compounds, %	Sample		Yield of β-Glucan Compounds, %
Acid–base method assisted with ultrasound
Semi-dry white wine	1 M NaOH, 25 kHz	SVAM 01AA	9.65 ± 0.30 ^a	1 M NaOH, 45 kHz	SVAM 11AA	3.47 ± 0.66 ^b
Dry red wine		SVRS 01AA	14.38 ± 0.45 ^a		SVRS 11AA	16.39 ± 0.39 ^a
Sweet white wine		SVR 01AA	5.99 ± 0.16 ^a		SVR 11AA	5.17 ± 0.19 ^a
Sparkling white wine		SVS 01AA	14.33 ± 0.22 ^b		SVS 11AA	5.27 ± 0.25 ^a
Semi-dry white wine	1.5 M NaOH, 25 kHz	SVAM 02AA	19.76 ± 0.58 ^a	1.5 M NaOH, 45 kHz	SVAM 11AA	5.72 ± 0.44 ^b
Dry red wine		SVRS 02AA	18.98 ± 0.29 ^b		SVRS 11AA	9.49 ± 0.29 ^a
Sweet white wine		SVR 02AA	9.99 ± 0.30 ^a		SVR 11AA	6.70 ± 0.10 ^a
Sparkling white wine		SVS 02AA	12.68 ± 0.12 ^b		SVS 11AA	5.11 ± 0.17 ^c
Semi-dry white wine	2 M NaOH, 25 kHz	SVAM 03AA	5.89 ± 0.56 ^a	2 M NaOH, 45 kHz	SVAM 12AA	5.89 ± 0.33 ^a
Dry red wine		SVRS 03AA	10.64 ± 0.37 ^a		SVRS 12AA	11.36 ± 0.16 ^b
Sweet white wine		SVR 03AA	9.65 ± 0.21 ^a		SVR 12AA	6.23 ± 0.24 ^b
Sparkling white wine		SVS 03AA	14.38 ± 0.15 ^a		SVS 12AA	8.07 ± 0.08 ^c
Autolysis assisted with ultrasound method
Semi-dry white wine	Autolysis, 25 kHz	SVAM 01A	37.28 ± 0.29 ^a	Autolysis, 45 kHz	SVAM 11A	39.36 ± 0.19 ^b
Dry red wine		SVRS 01A	26.59 ± 0.0.6 ^a		SVRS 11A	30.91 ± 0.07 ^b
Sweet white wine		SVR 01A	21.97 ± 0.07 ^a		SVR 11A	21.03 ± 0.20 ^a
Sparkling white wine		SVS 01A	18.95 ± 0.49 ^a		SVS 11A	37.06 ± 0.06 ^c
Extraction without the use of ultrasound
Semi-dry white wine		SVAM AA	2.77 ± 0.14 ^c		SVAM 01A	37.62 ± 0.20 ^a
Dry red wine		SVRS AA	13.80 ± 0.05 ^b		SVRS 01A	26.59 ± 0.04 ^c
Sweet white wine	2 M NaOH	SVR AA	6.46 ± 0.22 ^c	Autolysis	SVR 01A	21.90 ± 0.17 ^a
Sparkling white wine		SVS AA	17.30 ± 0.30 ^c		SVS 01A	41.34 ± 0.31 ^a

Mean values with different letters in the same column are significantly different (p < 0.05).