Table 2.
Phenolic compounds determined in Bobal wines.
| Treatments | Season 1 | Season 2 | ||
|---|---|---|---|---|
| C1 | S1 | C2 | S2 | |
| Phenolic acids (mg/L) | ||||
| Gallic acid | 2.15 ± 0.05 a | 4.47 ± 0.24 b | 23.13 ± 0.28 a | 22.45 ± 1.00 a |
| trans-caffeic acid | nd | nd | 0.28 ± 0.01 a | 0.27 ± 0.03 a |
| Vanillic acid | 1.45 ± 0.06 a | 2.75 ± 0.26 b | 2.79 ± 0.07 a | 3.49 ± 0.18 b |
| Syringic acid | 1.12 ± 0.03 a | 1.47 ± 0.05 b | 2.39 ± 0.11 b | 2.12 ± 0.10 a |
| trans-Caftaric acid | 0.09 ± 0.00 a | 0.55 ± 0.02 b | 11.78 ± 0.28 a | 13.84 ± 0.34 b |
| trans-p-Coutaric acid | 0.70 ± 0.01 a | 0.74 ± 0.01 b | 2.88 ± 0.04 a | 2.96 ± 0.05 b |
| Σ Phenolic acids | 5.51 ± 0.13 a | 9.98 ± 0.54 b | 43.25 ± 0.70 a | 45.13 ± 1.56 a |
| Stilbenes (mg/L) | ||||
| trans-Resveratrol | nq | nq | 0.35 ± 0.01 a | 0.44 ± 0.04 b |
| Piceid-trans-resveratrol | nq | nq | 1.41 ± 0.02 a | 1.89 ± 0.02 b |
| Σ Stilbenes | - | - | 1.77 ± 0.02 a | 2.34 ± 0.04 b |
| Flavanols (mg/L) | ||||
| (+)-Catechin | 0.92 ± 0.06 a | 2.29 ± 0.14 b | 2.81 ± 0.06 a | 3.82 ± 0.23 b |
| (−)-Epicatechin | 0.82 ± 0.02 a | 1.35 ± 0.10 b | nd | nd |
| Σ Flavanols | 1.74 ± 0.08 a | 3.63 ± 0.22 b | 2.81 ± 0.06 a | 3.82 ± 0.23 b |
| Flavonols (mg/L) | ||||
| Myricetin 3-O-galactoside | nd | nd | 0.36 ± 0.01 a | 0.39 ± 0.04 a |
| Myricetin 3-O-glucuronide+glucoside | 1.36 ± 0.15 a | 4.28 ± 0.29 b | 2.57 ± 0.08 a | 2.49 ± 0.11 a |
| Quercetin 3-O-galactoside | nd | nd | 0.47 ± 0.01 a | 0.55 ± 0.04 b |
| Quercetin 3-O-glucuronide+glucoside | 0.69 ± 0.07 a | 1.95 ± 0.02 b | 5.27 ± 0.09 a | 5.85 ± 0.59 a |
| Laricitrin 3-O-glucoside/galactoside | 0.15 ± 0.02 a | 0.52 ± 0.02 b | 0.59 ± 0.01 a | 0.54 ± 0.08 a |
| Kaempferol 3-O-glucoside | nd | nd | 0.46 ± 0.01 a | 0.45 ± 0.03 a |
| Syringetin 3-O-glucoside | 0.38 ± 0.01 a | 1.04 ± 0.03 b | 0.83 ± 0.01 a | 0.78 ± 0.05 a |
| Myricetin | nd | nd | 0.14 ± 0.00 a | 0.14 ± 0.02 a |
| Quercetin | 0.08 ± 0.00 a | 0.40 ± 0.02 b | 0.44 ± 0.01 a | 0.73 ± 0.04 b |
| Kaempferol | nd | nd | nq | 0.07 ± 0.01 |
| Σ Flavonols | 2.66 ± 0.22 a | 8.19 ± 0.33 b | 11.13 ± 0.19 a | 11.99 ± 0.72 a |
| Anthocyanins (mg/L) | ||||
| Delphinidin 3-O-glucoside | 0.76 ± 0.07 a | 2.46 ± 0.05 b | 0.38 ± 0.04 | nq |
| Cyanidin 3-O-glucoside | nd | nd | nd | nd |
| Petunidin 3-O-glucoside | 1.64 ± 0.16 a | 5.76 ± 0.48 b | nd | nd |
| Peonidin 3-O-glucoside | 1.76 ± 0.34 a | 4.70 ± 0.15 b | 0.57 ± 0.04 b | 0.38 ± 0.06 a |
| Malvidin 3-O-glucoside | 24.14 ± 0.54 a | 60.26 ± 9.56 b | 3.22 ± 0.30 b | 1.75 ± 0.23 a |
| Peonidin 3-O-(6′-acetyl)-glucoside | 1.14 ± 0.04 a | 2.16 ± 0.35 b | nd | nd |
| Malvidin 3-O-(6′-acetyl)-glucoside | 2.62 ± 0.10 a | 5.21 ± 0.88 b | nd | nd |
| Malvidin 3-(6′-t-caffeoyl)-glucoside | 0.65 ± 0.01 a | 0.88 ± 0.10 b | nd | nd |
| Petunidin 3-(6′-p-coumaroyl)-glucoside | nd | 0.71 ± 0.06 | nd | nd |
| Malvidin 3-(6′-p-coumaroyl)-glucoside | 1.52 ± 0.04 a | 3.91 ± 0.67 b | nd | nd |
| Vitisin A Malvidin 3-O-glucoside | nd | nd | 0.71 ± 0.02 a | 0.70 ± 0.02 a |
| Vitisin B Malvidin 3-O-glucoside | 0.63 ± 0.02 a | 1.98 ± 0.05 b | 2.79 ± 0.07 b | 1.68 ± 0.13 a |
| Σ Anthocyanins | 34.87 ± 1.24 a | 88.03 ± 11.99 b | 7.66 ± 0.41 b | 4.51 ± 0.43 a |
| Σ Phenolic compounds (mg/L) | 44.78 ± 1.57 a | 109.84 ± 13.03 b | 66.62 ± 0.56 a | 67.79 ± 2.41 a |
C1: control wine (from untreated grapevines); S1: wine from grapevines treated by spraying 1; C2: control wine (from untreated grapevines); S2: wine from grapevines treated by spraying 2. The mean values (n = 2) are shown with their standard deviations. For each compound and season, different letters indicate significant differences according to the independent samples t-test (p < 0.05). nd: not detected; nq: not quantifiable.