Table 2.
HPLC quantification of phenolic acids and their derivatives present in P and M wines. The results are expressed as mean ± standard deviation and are the result of two extractions of each wine bottle and triplicate injections. Values with the same letter differ statistically when p < 0.05. The m/z are in the negative ion mode.
| Compound/[M–H]− (m/z) | P Wines (µM) | M Wines (µM) |
|---|---|---|
| Gallic acid (169) | 3459 ± 186 a | 3059 ± 46 a |
| Methyl coumarate (177) | 146 ± 32 b | 71 ± 5 b |
| Methyl cinnamate (161) | 129 ± 28 | 159 ± 7 |
| Protocatechuic acid (153) | 141 ± 15 | 188 ± 16 |
| Ethyl ferulate (221) | 75 ± 3 d | 110 ± 2 d |
| Caftaric acid (311) | 638 ± 25 e | 983 ± 67 e |
| Ethyl cinnamate (175) | 242 ± 53 | 335 ± 9 |
| Coutaric acid (isomer) (295) | 928 ± 55 f | 716 ± 46 f |
| Coutaric acid (isomer) (295) | 826 ± 149 g | 130 ± 40 g |
| Fertaric acid (325) | 519 ± 73 h | 895 ± 50 h |
| Caffeic acid (179) | 405 ± 60 i | 611 ± 68 i |
| Coumaric acid (163) | 294 ± 31 j | 528 ± 21 j |
| Syringic acid (197) | 327 ± 75 | 278 ± 29 |
| Ethyl cinnamate (175) | 525 ± 44 l | 913 ± 64 l |
| Ellagic acid (301) | 173 ± 4 m | 330 ± 32 m |
| Total benzoic acids | 4100 ± 280 | 3855 ± 123 |
| Total cinnamic acids | 3610 ± 393 | 3863 ± 292 |