Table 1.

Content of majority phenolic compounds of red and white wines, expressed in milligrams of gallic acid equivalent (mg/GAE/L). Adapted from Markoski MM, 2016 [33].

Phenolic Compounds	Red Wine (mg/GAE/L)	White Wine (mg/GAE/L)
Catequin	191	35
Epigallocatechin	82	21
Gallic Acid	95	7
Cyanidin-3-glucoside	3	0
Malvidin-3-glucoside	24	1
Rutine	9	0
Quercetin	8	0
Myricetin	9	0
Caffeic acid	7.1	2.8
Resveratrol	1.5	0
Total content of phenolics	2567	239