Table 2.
Significant correlation coefficients between initial and average oxygen consumption rates and the chemical composition of the Sangiovese wines before the oxidation (p < 0.05).
| Initial rates | Average rates | |
|---|---|---|
| monomeric anthocyanins (mg/L) | −0.660 | −0.964 |
| total anthocyanins (mg/L) | −0.560 | −0.950 |
| LPP+SPP | −0.289 | ns |
| VRF (mg/L) | 0.194 | −0.207 |
| BSA reactive tannins (mg/L) | −0.146 | −0.469 |
| SPI (g/L) | ns | ns |
| abs 420 | −0.333 | −0.732 |
| abs 520 | −0.366 | −0.748 |
| abs 620 | −0.219 | −0.546 |
| CI | −0.337 | −0.721 |
| hue | ns | ns |
| VRF/mon. anth. | 0.592 | 0.988 |
| T/A* | 0.392 | 0.926 |
| iron (mg/L) | ns | ns |
| copper (mg/L) | ns | ns |
| EtOH | −0.689 | ns |
| pH | ns | ns |
| free SO2 (mg/L) | ns | ns |
| tot SO2 (mg/L) | ns | ns |
| acetaldehyde (mg/L) | 0.113 | 0.598 |
*
T/A, BSA-reactive tannins (mg/L)/total anthocyanins (mg/L); ns, not significant.