Table 3.
Total phenolic content (TPC), total anthocyanins (TAC), total procyanidins (TPCA), total flavonoids (TF) of WGP and RGP.
| Color | Cultivars | Content (g/kg GP) | |||
|---|---|---|---|---|---|
| TPC 1 | TAC 2 | TPCA 3 | TF 4 | ||
| White | Viognier | 11.8 ± 0.39 d | 0.02 ± 0.003 e | 10.8 ± 0.23 c | 9.87 ± 0.32 e |
| Vidal Blanc | 12.5 ± 0.56 d | 0.02 ± 0.003 e | 10.8 ± 0.29 c | 11.8 ± 0.92 e | |
| Niagara | 24.8 ± 0.91 c | 0.02 ± 0.003 e | 19.3 ± 1.66 b | 14.0 ± 0.57 d | |
| Petit Manseng | 32.1 ± 0.42 b | 0.04 ± 0.004 e | 19.9 ± 1.11 b | 20.4 ± 0.99 b | |
| Red | Petit Verdot | 64.8 ± 4.12 a | 3.15 ± 0.07 a | 55.3 ± 1.15 a | 32.2 ± 1.16 a |
| Merlot | 35.8 ± 1.09 b | 0.35 ± 0.04 c | 19.6 ± 1.49 b | 16.7 ± 0.81 c | |
| Cabernet Franc | 36.1 ± 1.08 b | 0.22 ± 0.006 d | 21.2 ± 1.19 b | 16.3 ± 0.81 c | |
| Chambourcin | 10.4 ± 0.79 d | 0.90 ± 0.05 b | 7.68 ± 0.31 d | 10.5 ± 0.13 e | |
Data were obtained in triplicate and expressed as mean ± SD. The superscript letters within the same row represented significant differences (p < 0.05). 1 Results were expressed as gallic acid equivalents, dry weight basis (DWB). 2 Results were expressed as cyaniding-3-glucoside equivalents, dry weight basis (DWB). 3 Results were expressed as procyanidin B2 equivalents, dry weight basis (DWB). 4 Results were expressed as catechin equivalents, dry weight basis (DWB).