Table 6.
Concentration of flavonols expressed as mg/L at the end of alcoholic fermentation in Monastrell wines (2016).
| Flavonols | Traditional maceration | Pre-fermentative cold maceration + traditional maceration | ||||||
|---|---|---|---|---|---|---|---|---|
| Control | MeJ | BTH | MeJ + BTH | Control | MeJ | BTH | MeJ + BTH | |
| M-3-gal | 2.6 ± 0.1 a | 2.9 ± 0.2 a | 2.7 ± 0.8 a | 2.9 ± 0.5 a | 4.3 ± 0.3 a | 6.0 ± 1.3 ab | 7.0 ± 0.7 b | 5.7 ± 1.0 ab |
| M-3-glc | 1.2 ± 0.1 a | 1.1 ± 0.0 a | 1.2 ± 0.1 a | 1.2 ± 0.1 a | 6.9 ± 0.8 a | 6.4 ± 0.4 a | 7.5 ± 0.2 a | 6.4 ± 0.4 a |
| Q-3-gal | 59 ± 9 a | 67 ± 5 a | 69 ± 15 a | 64 ± 7 a | 11 ± 4 a | 12 ± 4 a | 13 ± 4 a | 14 ± 1 a |
| Q-3- glcU | 1.9 ± 0.3 a | 2.4 ± 0.1 a | 2.5 ± 0.7 a | 2.3 ± 0.6 a | 20 ± 14 a | 25 ± 20 a | 25 ± 21 a | 23 ± 18 a |
| Q-3-glc | 11 ± 1 a | 13 ± 1 a | 14 ± 3 a | 13 ± 2 a | 40 ± 1 a | 45 ± 3 ab | 49 ± 1 b | 43 ± 4 ab |
| L-3-glc | 27 ± 4 a | 34 ± 1 a | 32 ± 6 a | 29 ± 0 a | 33 ± 5 a | 32 ± 4 a | 36 ± 7 a | 31 ± 3 a |
| K-3-gal | 2.1 ± 0.1 a | 1.8 ± 0.1 a | 2.3 ± 0.4 a | 1.8 ± 0.3 a | 5.7 ± 4.4 a | 6.0 ± 4.5 a | 6.5 ± 4.6 a | 6.0 ± 3.8 a |
| K-3-glc | 0.8 ± 0.1 a | 0.9 ± 0.0 a | 0.9 ± 0.2 a | 0.8 ± 0.1 a | 5.0 ± 2.2 a | 3.8 ± 0.0 a | 4.1 ± 0.0 a | 4.1 ± 0.6 a |
| I-3-glc | 8.4 ± 1.8 a | 9.0 ± 0.8 a | 8.4 ± 1.4 a | 7.8 ± 0.8 a | 9.0 ± 3.2 a | 9.2 ± 3.6 a | 9.9 ± 4.5 a | 9.0 ± 3.8 a |
| S-3-glc | 1.8 ± 0.5 a | 1.8 ± 0.3 a | 1.6 ± 0.4 a | 1.6 ± 0.2 a | 5.5 ± 0.7 a | 6.1 ± 0.8 a | 6.9 ± 0.2 a | 5.7 ± 1.2 a |
| Total | 115 ± 17 a | 133 ± 6 a | 133 ± 26 a | 124 ± 11 a | 141 ± 5 a | 152 ± 3 b | 164 ± 1 c | 148 ± 3 ab |
| Myricetin | 3.8 ± 0.0 a | 4.0 ± 0.2 a | 3.9 ± 0.8 a | 4.1 ± 0.4 a | 11 ± 1 a | 12 ± 2 a | 14 ± 2 a | 12 ± 2 a |
| Quercetin | 72 ± 11 a | 82 ± 5 a | 84 ± 18 a | 79 ± 10 a | 71 ± 25a | 82 ± 28 a | 87 ± 34 a | 80 ± 30 a |
| Laricitrina | 27 ± 4 a | 34 ± 1 a | 32 ± 6 a | 29 ± 0 a | 33 ± 5 a | 32 ± 4 a | 36 ± 7 a | 31 ± 3 a |
| Kaempferol | 2.8 ± 0.0 ab | 2.7 ± 0.2 a | 3.2 ± 0.2 b | 2.6 ± 0.2 a | 11 ± 2 a | 10 ± 5 a | 11 ± 5 a | 10 ± 3 a |
| Isorhamnetin | 8.4 ± 1.8 a | 9.0 ± 0.8 a | 8.4 ± 1.4 a | 7.8 ± 0.8 a | 9.0 ± 3.2 a | 9.2 ± 3.6 a | 9.9 ± 4.5 a | 9.0 ± 3.8 a |
| Syringetin | 1.8 ± 0.5 a | 1.8 ± 0.3 a | 1.6 ± 0.4 a | 1.6 ± 0.2 a | 5.5 ± 0.7 a | 6.1 ± 0.8 a | 6.9 ± 0.2 a | 5.7 ± 1.2 a |
Abbreviations: M, myricetin; Q, quercetin; K, kaempferol; I, isorhamnetin; glc, O-glucoside; gal, O-galactoside; glcU, O-glucoronide; L, laricitrin 3-glucoside; and S, syringetin 3-glucoside. Data represent means±SD. Different letters in the same row and for each maceration treatment indicate significant differences according to the Duncan test (p < 0.05).