Figure 4.

Total anthocyanins (mg/L) (a), vinylphenolic anthocyanins (mg/L) and vitisin content (mg/L) (b), throughout the AOL, in red wines. 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 three replicates. Different letters in axes X indicate values with statistical significant differences (p < 0.05).