Table 7.
Concentration and composition of the tannins of wines treated with commercial soluble polysaccharides analyzed by the phloroglucinolysis method.
| End of AF | TT Phloro (mg/L) | mPD | %Gal | % Epigal |
|---|---|---|---|---|
| Control | 223.9 ± 16.05a 1 | 3.5 ± 0.21a | 2.90 ± 0.01b | 13.53 ± 0.13a |
| PEC | 516.5 ± 5.78c | 4.5 ± 0.19b | 2.83 ± 0.04a | 15.01 ± 0.21b |
| MAN | 459.1 ± 1.02b | 4.4 ± 0.01b | 2.93 ± 0.01b | 18.08 ± 0.45c |
| 6 months | ||||
| Control | 183.0 ± 10.01a | 3.6 ± 0.29a | 2.90 ± 0.60a | 13.69 ± 2.22a |
| PEC | 374.7 ± 57.04c | 4.1 ± 0.09b | 2.33 ± 0.18a | 15.33 ± 0.95a |
| MAN | 266.3 ± 24.16b | 4.2 ± 0.12b | 3.06 ± 0.29a | 14.60 ± 0.45a |
TT phloro: total tannins measured by phloroglucinolysis; mDP: mean degree of polymerization; %Gal: % of galloylation; % Epigal: % of Epigallocatechin. 1 Different letters in the same column and for each studied time mean statistically significant differences (p < 0.05).