Table 2.

Phenolic compounds from white wine grapes varieties

Varieties	Colombard	Gewurztr aminor	Riesling	Sauvignon Blanc	Muscat	Chenin Blanc	Gross Meseng	Vermentino	Viognier	C.D at 5%	S.D
Non-flavonoids (hydroxybenzoic acid) (mg/kg)
Gallic acid (1.6)	0.55	0.55	0.59	0.72	0.59	0.57	0.71	0.53	0.61	0.02	0.07
Ellagic acid (7.35)	1.76	5.93	17.93	0.88	17.03	4.51	0.89	12.69	13.34	0.02	6.95
Vanillic acid (3.9)	0.27	0.28	0.23	0.50	0.23	0.01	0.47	0.05	0.13	0.08	0.17
Sorbic acid (3.68)	0.13	0.29	0.29	0.31	0.29	0.36	0.31	0.17	0.17	0.02	0.08
Non-flavonoids (hydroxycinnamic acid) (mg/kg)
Cafteric acid (1.88)	1.55	1.58	6.69	0.98	6.69	1.76	0.98	4.67	5.14	0.12	2.44
P-Cumaric acid (6.36)	0.05	0.50	0.28	0.47	0.28	0.51	0.53	0.22	0.38	0.09	0.16
Chlorogenic acid (6.71)	BLQ	0.87	0.83	0.74	0.83	0.65	0.74	BLQ	BLQ	0.02	0.08
Flavonols (Flavan-3-ols) (mg/kg)
Catechin Hydrate (2.68)	1.77	4.38	2.25	2.69	2.25	1.576	2.73	1.24	1.82	0.09	0.92
Epicatechin (3.47)	0.93	1.26	1.79	2.87	1.79	0.81	2.88	0.93	1.42	0.02	0.79
Qucertinn (10.01)	0.75	2.55	3.45	1.94	3.45	2.86	1.94	4.02	2.39	0.02	0.99
Rutin Hydrate (7.03)	0.47	1.43	2.58	1.09	2.58	1.02	1.09	0.85	1.24	0.07	0.73
Myricitin (11.05)	0.00	0.94	0.10	0.18	0.13	0.92	0.18	0.09	0.53	0.04	0.37
Kampherol (12.43)	0.35	0.52	0.25	0.23	0.25	0.21	0.23	0.08	0.29	0.02	0.12
Stilbenes (mg/kg)
Picetannol (9.49)	0.15	0.56	0.55	0.36	0.55	0.61	0.36	0.56	0.61	0.02	0.16
Resveretrol (11.49)	0.04	0.24	0.34	0.11	0.34	0.11	0.11	0.11	0.13	0.02	0.11

The values in the parenthesis are the retention time in minutes with phenolic compounds

BLQ below limit of quantification