Table 1.

Composition of wine used in study

Compounds	Amount
Total Anthocyanins	129 mg/L
Degree of ionisation of anthocyanins	24.85 %
Degree of ionisation of anthocyanins-abolishing effect of sulphur dioxide	31.56 %
Total phenolics	40 a.u.
Total polyphenolsa	1.558 g/L
Red wine colour – density	8.4 a.u.
Red wine colour – hue	0.83 a.u.
Chemical age index #1	0.59 a.u.
Chemical age index #2	0.26 a.u.
Free sulfur dioxide, excluding anthocyanin bound sulphur dioxide	1.04 mg/L
Alcohol	13.0 %

^a Epicatechin equivalents.

a.u. Absorbance units.