Table 2.

Anthocyanin concentrations (mg L⁻¹) and significance of the type of stopper and storage time on their modifications. T1: samples at bottling; T2: after one month of storage at cellar temperature; T3: after three months of storage at cellar temperature; T4: after six months of storage at cellar temperature; T5: after 12 months of storage at cellar temperature.

	Glucoside						Acetyl-Glucoside					Cumaroyl-Glucoside
	Time	c	Blend	F1	F2	F3	c	Blend	F1	F2	F3	c	Blend	F1	F2	F3
Lagrein red	T1	270.3 ± 6.2	266.2 ± 0.4	ns	1481 *	ns	87 ± 0.9	85.7 ± 0.1	ns	1694 *	ns	27.2 ± 0.6	27.6 ± 0.2	ns	1130 *	ns
	T2	253.3 ± 4	249.6 ± 3.3			ns	80.5 ± 0.6	79 ± 1.9			ns	26.1 ± 0.3	25.3 ± 0.5			ns
	T3	206.4 ± 0	193.1 ± 3.4			*	61.4 ± 0	58.9 ± 0.7			ns	20.7 ± 0.1	19.6 ± 0.4			ns
	T4	206 ± 0.4	198 ± 5.6			ns	69.8 ± 1	64.3 ± 2.7			*	21.1 ± 0	20.3 ± 0.8			ns
	T5	83.3 ± 5	80 ± 1.2			ns	17.1 ± 1.3	17.2 ± 0.4			ns	9.8 ± 0.2	10 ± 0.3			ns
Lagrein rosè	T1	28.2 ± 0.2	28.1 ± 0.2	ns	34170 *	ns	14.2 ± 0.1	14.3 ± 0	ns	20423 *	ns	7.4 ± 0	7.3 ± 0.1	ns	10927 *	ns
	T2	27.8 ± 0	27.8 ± 0.2			ns	14 ± 0.2	13.9 ± 0.1			ns	3.9 ± 0.1	4 ± 0.1			ns
	T3	25.7 ± 0	25.3 ± 0			ns	13 ± 0.1	13 ± 0			ns	3.8 ± 0	3.8 ± 0			ns
	T4	12.8 ± 0	12.6 ± 0.3			ns	4.1 ± 0.1	4 ± 0.1			ns	0.8 ± 0	0.7 ± 0.1			ns
	T5	5.8 ± 0	5.7 ± 0			ns	1 ± 0	1 ± 0			ns	0.4 ± 0	0.4 ± 0			ns
Merlot	T1	163.8 ± 1.4	159.7 ± 2.6	ns	3439 *	ns	46 ± 0.5	51.6 ± 0.9	15.5 *	1941 *	*	19.2 ± 0.3	18.9 ± 0.1	ns	979 *	ns
	T2	152.7 ± 0.7	149.9 ± 0			ns	42.8 ± 0.3	47.6 ± 0.5			*	18.6 ± 0.3	18.1 ± 0.1			ns
	T3	123.1 ± 0.2	121.5 ± 0.4			ns	35.7 ± 0.6	38.1 ± 0.9			*	15.6 ± 0.3	15.3 ± 0.1			ns
	T4	117.1 ± 0.7	114.4 ± 3.9			ns	30.4 ± 0.2	30.3 ± 1			ns	13.5 ± 0.1	13.1 ± 0.8			ns
	T5	48.4 ± 1.1	47.6 ± 0.4			ns	9.9 ± 0.1	9.6 ± 0.4			ns	7.2 ± 0.1	6.8 ± 0			ns
St Magdalener	T1	142.5 ± 1.7	142.7 ± 0.4	4.5 *	4767 *	ns	29.6 ± 0.1	28.9 ± 0.1	5.6 *	2971 *	ns	13.5 ± 0.2	13.4 ± 0	ns	1867 *	ns
	T2	138.6 ± 0	137.2 ± 0.1			ns	28.9 ± 0.1	28.6 ± 0.1			ns	13.4 ± 0.3	13.6 ± 0.2			ns
	T3	118.2 ± 1.1	116.2 ± 1.2			ns	24.6 ± 0.1	24.5 ± 0.4			ns	12.1 ± 0.1	12 ± 0.1			ns
	T4	113 ± 2.5	103.1 ± 2.9			*	16.2 ± 0.5	13.9 ± 0.7			*	10.6 ± 0.1	9.8 ± 0.7			ns
	T5	47.6 ± 0.3	43.1 ± 3.9			ns	5.2 ± 0	4.6 ± 0.4			ns	0.9 ± 0	1 ± 0.1			ns

Legend: F1, F (interaction); F2, F (storage period); F3, F (stopper); blend, blend stopper; c, conventional stopper, as reported in Table 6. Anthocyanin glucosides included delphinidin-3-O-glucoside, cyanidin-3-O-glucoside, petunidin-3-O-glucoside, peonidin-3-O-glucoside and malvidin-3-O-glucoside. Acetyl-glucosides included delphinidin-3-O-acetylglucoside, petunidin-3-O-acetylglucoside, peonidin-3-O-acetylglucoside, malvidin-3-O-acetylglucoside. Coumaroyl-glucosides included petunidin-3-O-coumaroylglucoside, peonidin-3-O-coumaroylglucoside and malvidin-3-O-coumaroylglucoside. ns: not significant difference; *: significant difference (p < 0.05).