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. 2019 Nov 20;8(12):599. doi: 10.3390/foods8120599

Figure 2.

Figure 2

Antioxidant capacity (mmol Trolox/mL) by 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid)] radical cation (ABTS•+) (A) and ferric-reducing antioxidant power (FRAP) (B) in Aurore must and wine. F—wine after fermentation; W—wine after maturation. Yeast strain: 1—Spontaneous fermentation, 2—S. cerevisiae SIHA® Cryarome, 3—S. cerevisiae Challenge Aroma White, 4—S. bayanus SIHA® Active Yeast 4. Values (a, b, c) followed by the same letter were significantly different (p < 0.05) according to Duncan’s test.