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. 2019 Feb 12;24(3):635. doi: 10.3390/molecules24030635

Figure 2.

Figure 2

Dissolved oxygen content (mg/L) throughout the AOL, in red wines (a) and in the hydroalcoholic solution (b). W—control wine; WL—wine with lees; WLS—wine with sonicated lees; WC—wine with oak chips; WCL—wine with lees and oak chips; WCLS—wine with sonicated lees and oak chips; ML—hydroalcoholic solution with lees; MLS—hydroalcoholic solution with sonicated lees. Mean ± standard deviation of the three replicates. Different letters in axes X indicate values with statistical significant differences (p < 0.05).