Table 1.

Total polyphenols (TP), total flavonoids (TF) and total monomeric anthocyanins (TMA) in Madeira wines at the initial stage and at the end of each month of heating at 45 °C (3 months) and 70 °C (1 month).

Samples		TP mg(GAE)/L	± SD	TMA mg(Cyd-3-glu)/L	± SD	TF QE(mg/L)	± SD
TNM sweet	0 m	469.98ab	13.63	15.02a	0.01	28.96a	0.39
	1 m, 45 °C	332.17c	9.58	4.43b	0.03	23.47b	1.55
	2 m, 45 °C	474.15b	15.64	3.16c	0.03	38.06c	0.33
	3 m, 45 °C	434.42a	9.03	0.93d	0.02	30.70d	0.54
	1 m, 70 °C	444.01ab	17.21	1.62e	0.05	51.44e	0.60
TNM dry	0 m	609.98a	25.83	22.05a	0.05	49.42a	0.56
	1 m, 45 °C	576.68ab	23.60	2.99b	0.10	45.97ab	0.31
	2 m, 45 °C	561.02b	4.17	5.05c	0.02	45.80b	0.25
	3 m, 45 °C	493.09c	3.04	2.50d	0.02	45.39b	0.16
	1 m, 70 °C	573.57ab	6.37	0.30e	0.04	82.87c	2.92
Malvasia	0 m	617.10a	7.22	-		28.48a	0.11
	1 m, 45 °C	565.11ab	47.84	-		33.60a	0.32
	2 m, 45 °C	517.12bc	18.02	-		46.48b	1.60
	3 m, 45 °C	492.16bd	40.92	-		47.76b	0.48
	1 m, 70 °C	466.02cd	18.06	-		133.74c	4.18

Different letters in the same column means significant differences at p < 0.050.