Table 3.
Total phenols, flavans reactive to vanillin and tannins reactive to BSA.
| Samples | Total Phenols mg/L | Flavans Reactive to Vanillin mg/L | |
|---|---|---|---|
| Zero Time | Control | 2039.05 ± 33.41 A a | 1090.89 ± 47.54 A a |
| ET | 2058.54 ± 88.33 A a | 1101.11 ± 51.92 A a | |
| TT | 2034.87 ± 18.40 A b | 1112.89 ± 59.53 A a | |
| GT | 2020.95 ± 58.11 A b | 1099.53 ± 42.86 A a | |
| CT | 2069.68 ± 43.25 A a | 1094.04 ± 43.49 A a | |
| Sat.-4 | Control | 2033.48 ± 89.21 B b | 1062.61 ± 89.04 AB a |
| ET | 2121.18 ± 53.29 AB a | 1049.26 ± 38.14 BC b | |
| TT | 2151.81 ± 27.42 A a | 1136.46 ± 18.39 A a | |
| GT | 2126.75 ± 39.73 A a | 1024.12 ± 48.34 BC b | |
| CT | 2126.75 ± 67.03 A a | 984.84 ± 18.59 C b |
Different letters indicate a statistically significant difference among enological tannins additions during oxygen treatment (A, B, C), while for a different stage of oxygen saturations (a, b, c), if the same letter is present, no significant difference was detected (p < 0.05).