Table 2.

Two-way ANOVA of various phenolic compounds in bottle-aged white wines sealed with different stoppers

Number	Phenolic compound	F1 (Storage period)	F2 (Stopper type)	F1*F2	p1	p2	p1*p2
1	Cinnamic acid	9497.45**	7.09**	1.92*	<0.001	<0.001	0.011
2	Gallic acid	5827.73**	6.23**	2.43**	<0.001	<0.001	0.001
3	(−)-Catechin	1380.18**	7.29**	2.44**	<0.001	<0.001	0.001
4	Ferulic acid ester	3961.15**	1.95	1.48	<0.001	0.09	0.08
5	Caffeic acid	13737.33**	2.78*	3.08**	<0.001	0.023	<0.001
6	Procyanidin B2 (P2)	1021.26**	12.44**	6.60**	<0.001	<0.001	<0.001
7	Ethyl gallate	2167.54**	54.97**	111.42**	<0.001	<0.001	<0.001
8	p-Coumaric acid	19779.30**	0.05	0.25	<0.001	1.00	1.00
9	(−)-Epicatechin	7078.90**	5.17**	2.25**	<0.001	<0.001	0.002
10	Dihydroquercetin	10896.73**	1.75	1.76*	<0.001	0.13	0.02
11	Dihydroquercetin-3-O-rhamnoside	2036.20**	0.28	0.65	<0.001	0.92	0.90
12	Ethyl caffeate	3684.78**	1.27	1.44	<0.001	0.28	0.10
13	Ethyl p-coumarate	271.40**	1.08	0.92	<0.001	0.38	0.59
14	Caftaric acid ester	2374.04**	40.78**	50.04**	<0.001	<0.001	<0.001
15	Glucose ester of trans-p-coumaric acid	3543.83**	47.25**	47.87**	<0.001	<0.001	<0.001

Data in bold are highlighted due to very high F value; ** represents significant level of p < 0.01; * represents significant level of p < 0.05