Table 2. HPLC analysis of the concentrations of phenolic acids, flavan-3-ols, flavonols and anthocyanins in different commercial fruit wines.

	Fruit wine
	Blackberry	Cherry	Raspberry	Blackcurrant	Strawberry	Apple
γ(phenolic acid)/(mg/L)
Gallic acid	10.82–52.34 27.82*	tr–5.66 1.60*	8.24–10.51 9.37*	0.66–4.87 2.76*	9.16–11.42 10.29*	0.13–1.44 0.77*
Protocatechuic acid	13.83–62.59 26.42*	tr–15.42 6.47*	–	tr–3.24 1.62*	–	–
Syringic acid	–	–	–	–	4.82–4.96 4.89*	–
Chlorogenic acid	–	12.17–110.45 43.27*	0.16–2.38 1.27*	tr–3.41 1.71*	–	6.19–25.68 15.80*
p-Coumaric acid	0.11–79.69 24.56*	0.19–22.23 7.16*	–	0.03–0.53 0.28*	1.76–44.02 22.89*	tr–0.21 0.12*
Ferulic acid	–	1.85–13.43 4.00*	0.40–3.93 2.75*	–	–	–
Caffeic acid	–	1.70–46.30 15.46*	–	tr–2.98 1.49*	tr–2.08 1.04*	1.09–5.44 3.74*
γ(flavan-3-ol)/(mg/L)
(+)-Catechin	1.66–10.29 5.74*	0.36–11.17 4.86*	5.44–15.40 11.06*	–	7.04–8.13 7.58*	1.52–15.23 9.88*
(–)-Epicatechin	0.12–61.40 20.43*	0.51–24.06 10.98*	21.65–43.59 32.13*	–	1.53–2.01 1.77*	4.14–25.91 10.24*
γ(flavonol)/(mg/L)
Quercetin	0.39–17.94 4.51*	0.26–3.91 1.88*	1.96–3.92 3.16*	2.00–3.85 2.93*	0.31–1.68 0.99*	0.40–0.92 0.73*
γ(anthocyanin)/(mg/L)
Delphinidin-3-rutinoside	–	–	–	24.04–179.21 101.63*	–	–
Delphinidin-3-glucoside	–	–	–	2.20–26.74 14.47*	–	–
Cyanidin-3-sophoroside	–	–	57.83–124.69 80.98*	–	–	–
Cyanidin-3-glucosylrutinoside	–	7.37–361.28 132.26*	4.89–25.29 11.87*	–	–	–
Cyanidin-3-glucoside	0.39–25.51 2.96*	0.78–12.07 4.95*	–	–	–	–
Cyanidin-3-rutinoside	1.92–119.33 37.35*	3.21–91.44 30.68*	5.94–10.72 8.96*	16.16–88.77 52.46*	–	–

Data are expressed as range and average value (*) in number (N) of samples (see Materials and Methods) of each fruit wine. tr=traces