Table 5.
Total of polyphenols (mg/L) during the heating at 45 °C (3 months) and 70 °C (1 month) of the studied Madeira wines, regarding HPLC-DAD analysis.
| Samples | Total polyphenols (mg/L) | Dec. % | Non-flavonoids (mg/L) | Dec. % | Flavonoids (mg/L) | Dec. % | |
|---|---|---|---|---|---|---|---|
| TNM sweet | 0 m | 61.73 | - | 48.84 | - | 12.89 | - |
| 1 m, 45 °C | 59.29 | 4.0 | 49.02 | -0.4 | 10.27 | 20.4 | |
| 2 m, 45 °C | 52.76 | 14.5 | 45.10 | 7.6 | 7.66 | 40.6 | |
| 3 m, 45 °C | 52.63 | 14.7 | 45.49 | 6.9 | 7.15 | 44.6 | |
| 1 m, 70 °C | 44.39 | 28.1 | 42.33 | 13.3 | 2.06 | 84.0 | |
| TNM dry | 0 m | 130.27 | - | 98.09 | - | 32.18 | - |
| 1 m, 45 °C | 117.55 | 9.8 | 91.53 | 6.7 | 26.02 | 19.1 | |
| 2 m, 45 °C | 98.12 | 24.7 | 83.48 | 14.9 | 14.64 | 54.5 | |
| 3 m, 45 °C | 96.13 | 26.2 | 82.43 | 16.0 | 13.70 | 57.4 | |
| 1 m, 70 °C | 65.26 | 49.9 | 56.78 | 42.1 | 8.48 | 73.6 | |
| Malvasia | 0 m | 101.32 | - | 84.43 | - | 16.89 | - |
| 1 m, 45 °C | 89.44 | 11.7 | 76.56 | 9.3 | 12.88 | 23.7 | |
| 2 m, 45 °C | 73.18 | 27.8 | 65.27 | 22.7 | 7.91 | 53.2 | |
| 3 m, 45 °C | 60.04 | 40.7 | 54.72 | 35.2 | 5.32 | 68.5 | |
| 1 m, 70 °C | 50.18 | 50.5 | 47.97 | 43.2 | 2.21 | 86.9 | |
Dec.% - Decrease percentage.