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. 2020 Apr 30;9(5):542. doi: 10.3390/foods9050542

Figure 2.

Figure 2

Evolution of color intensity (A), total anthocyanins (B), total phenol index (C), and tannins (D) of wines during 24 months of aging in bottles. (○) wine obtained from untreated grapes with 3 days of maceration; (●): wine obtained from PEF-treated grapes with 3 days of maceration; (□): wine obtained from untreated grapes with 6 days of maceration; (■): wine obtained from PEF-treated grapes with 6 day of maceration. Different letters represent significant differences according to one-way ANOVA analysis (p < 0.05).