Table 1. Spectrophotometric characterization of total phenolics and anthocyanins in different commercial fruit wines.
| Fruit wine |
γ(total phenolics as GAE) mg/L |
γ(total anthocyanins) mg/L |
||
|---|---|---|---|---|
| Range | Average | Range | Average | |
| Blackberry | 1055.0–2704.5 | 1936.3b | 23.2−216.6 | 90.2a |
| Cherry | 1081.4–2711.4 | 2074.9b | 55.1–483.0 | 244.0b |
| Raspberry | 1199.1–1840.0 | 1599.7ab | 117.3−160.6 | 134.8ab |
| Blackcurrant | 940.9–3086.4 | 2013.6b | 70.9−430.1 | 250.5b |
| Strawberry | 670.5–833.6 | 752.0ab | tr–8.3 | 4.2a |
| Apple | 224.6–644.6 | 449.7a | – | – |
Data are expressed as the range and average value in number (N) of samples (see Materials and Methods) of each fruit wine. ANOVA was used to compare the data; different letters indicate statistical differences between different fruit wines (Tukey’s test, p<0.05). GAE=gallic acid equivalent, tr=traces