. 2019 Sep 9;9(9):466. doi: 10.3390/biom9090466

Table 3.

Effect of yeast strain on wine tannin and colour composition (data show means compared by one-way ANOVA, where significant differences of p < 0.05 were compared by a post-hoc Student’s t-test, with significant differences within a row are shown by different letters, ns = not significant).

Compositional measure of wine tannin or colour	Yeast Strain										ANOVA p-Value
Compositional measure of wine tannin or colour	2323	1503	1796	BDX	CLOS	EC1118	F15	NT50	RX60	HPS	ANOVA p-Value
Tannin
Tannin concentration (mg/L)	1508 ^a	906 ^d	1120 ^bcd	976 ^cd	1361 ^ab	1238 ^ab	1273 ^ab	902 ^d	1175 ^bc	1129 ^bcd	<0.01
Molecular mass (g/mol, subunit) ¹	1936 ^a	1603 ^c	1895 ^a	1788 ^ab	1883 ^a	1759 ^abc	1890 ^a	1798 ^ab	1712 ^bc	1883 ^a	<0.05
Molecular mass (g/mol, 50% elution by GPC) ²	1693 ^ab	1553 ^bcd	1575 ^bcd	1536 ^cd	1673 ^ab	1730 ^a	1631 ^abcd	1501 ^d	1614 ^abcd	1655 ^abc	<0.05
mDP (no units) ³	6.51 ^a	5.41 ^c	6.38 ^a	6.02 ^ab	6.33 ^a	5.92 ^abc	6.36 ^a	6.06 ^ab	5.76 ^bc	6.33 ^a	<0.01
Epigallocatechin (%)	30.1 ^a	24.0 ^c	29.2 ^a	28.9 ^a	28.8 ^a	28.0 ^ab	27.2 ^abc	29.6 ^a	24.7 ^bc	29.7 ^a	<0.05
Galloylation (%)	1.61 ^abc	1.53 ^bc	1.53 ^bc	1.43 ^cd	1.67 ^ab	1.55 ^bc	1.72 ^ab	1.23 ^d	1.80 ^a	1.44 ^cd	<0.01
Tannin mass conversion (%) ⁴	26.8	30.2	28.6	26.7	26.0	24.8	32.1	31.8	26.3	27.1	ns
Colour ⁵
Total anthocyanin (mg/L)	338 ^a	253 ^d	321 ^ab	284 ^cd	307 ^abc	289 ^bcd	317 ^abc	289 ^bcd	284 ^bcd	288 ^bcd	<0.05
Wine colour density (SO₂ corrected, A.U.)	12.53 ^a	9.91 ^d	11.46 ^abc	10.45 ^bcd	11.4 ^abc	11.44 ^abc	11.80 ^ab	11.20 ^ab	10.94 ^bcd	10.34 ^cd	<0.05
Hue (no units)	0.71	0.72	0.72	0.72	0.71	0.73	0.72	0.72	0.72	0.72	ns
Non-bleachable pigment (A.U.)	3.66 a	2.87 ^cd	3.12 ^bcd	2.79 ^d	3.15 ^bcd	3.32 ^ab	3.19 ^abc	3.23 ^abc	3.24 ^abc	2.82 ^cd	<0.05

¹ Molecular mass determined by using subunit composition from phloroglucinolysis. ² Molecular mass determined at 50% elution by gel permeation chromatography (GPC). ³ Mean degree of polymerization. ⁴ Mass conversion based on % recovery of proanthocyanidin by phloroglucinolysis as a proportion of tannin concentration by methyl cellulose precipitation. ⁵ Wine colour parameters determined according to the calculations outlined in Mercurio et al. [40].