Table 1.
Mean concentrations with standard deviations of white wine polyphenols concentrations, regardless of closures, expressed in mg L−1, gathered by chemical families: phenolic acids (gallic acid, protocatechuic acid, hydroxybenzoic acid, hydroxytyrosol, salicylic acid), cinnamic acids (caffeic acid, coumaric acid, ferulic acid, coutaric acid, caftaric acid), flavan-3-ols (catechin and epicatechin), GRP (Grape Reaction Product) and tyrosol.
| Must turbidity | Phenolic acids (mg L−1) | Cinnamic acids (mg L−1) | Flavan-3-ols (mg L−1) | GRP (mg L−1) | Tyrosol (mg L−1) |
|---|---|---|---|---|---|
| VINTAGE 2009 | |||||
| Low | 4.47 ± 0.07(A) | 58.61 ± 0.54(A) | 1.31 ± 0.24(A) | 3.36 ± 0.07(A) | 21.97 ± 0.37(A) |
| Medium | 4.74 ± 0.08(A) | 57.52 ± 1.21(A) | 1.29 ± 0.59(A) | 3.67 ± 0.05(B) | 22.80 ± 0.29(B) |
| High | 4.41 ± 0.09(A) | 56.29 ± 0.59(B) | 1.30 ± 0.28(A) | 3.65 ± 0.05(B) | 25.70 ± 0.21(C) |
| VINTAGE 2010 | |||||
| Low | 3.75 ± 0.05(A) | 42.13 ± 0.83(A) | 0.25 ± 0.12(A) | 2.69 ± 0.05(A) | 22.32 ± 0.39(A) |
| Medium | 4.20 ± 0.25(A) | 42.89 ± 0.35(A) | 0.25 ± 0.14(A) | 2.90 ± 0.12(B) | 23.23 ± 0.06(B) |
| High | 3.84 ± 0.07(A) | 44.27 ± 0.70(B) | 0.39 ± 0.20(A) | 3.05 ± 0.05(B) | 23.91 ± 0.23(C) |
Letters in superscript present the statistical difference (with α = 5%) obtained between the three levels of turbidity by vintage and for each chemical families.