Table 3.

Phenolic composition and color indices of wines (mean values ± SD)

Compounds	A‐C	A‐PCS	P‐C	P‐PCS	NT‐C	NT‐PCS
TP (mg/L)	1,943 ± 55b	2,047 ± 83ab	1,553 ± 58d	1,845 ± 48c	1,818 ± 59c	2,081 ± 88a
FRV (mg/L)	944 ± 60b	1,005 ± 37b	1,151 ± 37a	1,151 ± 39a	1,076 ± 63ab	1,006 ± 46b
P (mg/L)	1,964 ± 49c	2,454 ± 58a	1,950 ± 74c	2,221 ± 54b	2,244 ± 54b	2,407 ± 67a
FRV/P	0.48 ± 0.02b	0.41 ± 0.03b	0.59 ± 0.02a	0.52 ± 0.02b	0.48 ± 0.03b	0.42 ± 0.02c
AA (μM)	11,922 ± 296b	13,442 ± 427a	8,822 ± 260e	10,113 ± 137d	10,744 ± 189c	11,423 ± 293b
CI (pathlength 1 mm)	1.93 ± 0.03a	1.91 ± 0.02a	1.01 ± 0.03c	1.15 ± 0.05b	0.76 ± 0.03e	0.83 ± 0.02d
T (pathlength 1 mm)	0.46 ± 0.02c	0.45 ± 0.01c	0.56 ± 0.02b	0.55 ± 0.01b	0.63 ± 0.01a	0.57 ± 0.01b

A‐C, Aglianico control; A‐PCS, Aglianico prefermentative cold soak; P‐C, Primitivo control; P‐PCS, Primitivo prefermentative cold soak; NT‐C, Nero di Troia control; NT‐PCS, Nero di Troia prefermentative cold soak. TP, total polyphenols: as gallic acid; FRV, flavans reactive with vanillin: as (+)‐catechin; P, proanthocyanidins: as cyanidin chloride; AA, antioxidant activity; CI, color intensity; T, tonality. In rows, data followed by different letters indicate statistically significant differences at p < 0.05.