Table 3.

Statistically significant correlations (p < 0.01) between the analyzed parameters and compounds of blackberry wines.

Parameter		r	p
Non–flavonoids	TPI	0.9486	p = 0.000
Non–flavonoids	TPH	0.9281	p = 0.000
TPH	TPI	0.8961	p = 0.000
Non–tannins	TPI	0.8851	p = 0.000
Non–flavonoids	Nontannins	0.8707	p = 0.000
Non–tannins	TPH	0.7890	p = 0.000
p-Coumaric acid	TPI	0.7702	p = 0.001
p-Coumaric acid	Non–tannins	0.7655	p = 0.001
p-Coumaric acid	Caffeic acid	0.7580	p = 0.001
Caffeic acid	Non–tannins	0.7567	p = 0.001
Total flavonoids	Total tannins	0.7493	p = 0.001
DPPH	TPI	−0.7443	p = 0.001
MoT	Total tannins	0.7423	p = 0.002
DPPH	Non–flavonoids	−0.7110	p = 0.003
ABTS	Non–tannins	−0.7077	p = 0.003
Caffeic acid	Gallic acid	0.7060	p = 0.003

TPI—total polyphenol index; TPH—total polyphenolic compounds; DPPH—DPPH method; ABTS—ABTS method; MoT—Molybdenum test