Table 3.
Phenolic compound concentrations [mg/L] in musts and wines at particular stages of digestion.
| Sample | Stages of Digestion | ||||
|---|---|---|---|---|---|
| Undigested | Stage I (Stomach) | Stage II (Small Intestine) | Stage III (Large Intestine) | ||
| Chlorogenic acid | Apple must | 12.54 ± 0.40 d | 7.52 ± 0.92 a | 16.96 ± 1.64 c | 0 b |
| Apple wine | 17.52 ± 0.27 c | 8.30 ± 0.74 a | 13.56 ± 2.74 d | 0 b | |
| Blackcurrant must | 0 b | 0.30 ± 0.03 b | 0.34 ± 0.07 b | 0.26 ± 0.03 b | |
| Blackcurrant wine | 0 b | 0.29 ± 0.02 b | 0.20 ± 0.12 b | 0.14 ± 0.05 b | |
| Catechin | Apple must | 4.20 ± 0.70 e | 1.89 ± 0.14 a | 6.32 ± 0.70 d | 1.05 ± 0.56 b |
| Apple wine | 3.22 ± 0.05 f | 1.11 ± 0.29 b | 6.86 ± 0.63 d | 2.14 ± 0.48 a | |
| Blackcurrant must | 0 c | 0 c | 0 c | 0 c | |
| Blackcurrant wine | 0 c | 0 c | 0 c | 0 c | |
| Phloridzin | Apple must | 0.11 ± 0.00 f | 2.34 ± 0.16 a | 1.36 ± 0.07 b | 0.59 ± 0.18 d |
| Apple wine | 0.05 ± 0.00 f | 2.34 ± 0.20 a | 1.32 ± 0.12 b | 0.79 ± 0.05 d,e | |
| Blackcurrant must | 0.13 ± 0.01 f | 2.55 ± 0.06 a | 1.23 ± 0.20 b | 0.53 ± 0.19 d | |
| Blackcurrant wine | 0.08 ± 0.03 f | 2.33 ± 0.17 a | 1.96 ± 0.50 c | 0.78 ± 0.23 d,e | |
| Keracyanin | Apple must | 0 a | 0 a | 0 a | 0 a |
| Apple wine | 0 a | 0 a | 0 a | 0 a | |
| Blackcurrant must | 256.62 ± 10.02 d | 133.44 ± 8.08 b | 0 a | 0 a | |
| Blackcurrant wine | 76.61 ± 12.68 e | 39.72 ± 4.35 c | 0 a | 0 a | |
| Callistephin | Apple must | 0 a | 0 a | 0 a | 0 a |
| Apple wine | 0 a | 0 a | 0 a | 0 a | |
| Blackcurrant must | 113.89 ± 2.19 g | 70.53 ± 3.42 b | 29.61 ± 3.32 c | 16.93 ± 3.87 e | |
| Blackcurrant wine | 37.58 ± 3.15 h | 27.10 ± 3.76 c | 7.71 ± 1.58 d | 3.98 ± 0.86 f | |
a–h: means related to the particular phenolic compound marked with the same letter are not significantly different at p < 0.05, n = 3.