Table 2.
Reduction of OTA contents in acid-treated grape pomace samples.
| Treatment | Cabernet Franc |
Reduction (%) | Cabernet Sauvignon | Reduction (%) | Chardonnay | Reduction (%) |
|---|---|---|---|---|---|---|
| Control | 25.11 ± 3.15 | 0.00 | 14.15 ± 0.79 | 0.00 | 21.68 ± 2.59 | 0.00 |
| AA | 10.09 ± 3.22 | 59.82 | 12.07 ± 2.57 | 14.68 | 8.36 ± 4.53 | 61.42 |
| CA | 10.84 ± 0.31 | 56.84 | 6.12 ± 5.44 | 56.78 | 17.29 ± 1.91 | 20.23 |
| HCl | 23.07 ± 0.12 | 8.12 | 5.27 ± 2.72 | 62.77 | 16.27 ± 0.73 | 24.95 |
| LA | 26.20 ± 0.42 | −4.35 | 4.64 ± 0.54 | 67.23 | 11.62 ± 3.29 | 46.39 |
AA—acetic acid, CA—citric acid, HCl—hydrochloric acid, LA—lactic acid.