Table 16.
Impact of stems on phenolic acids composition of the wine (mg/L) (for each study, different letters indicate significant statistical differences).
| Grape Variety | Modality | Maceration Time (Days) | Gallic Acid | Syringic Acid | Caftaric Acid | 2-S-Gluthationyl Caftaric Acid | trans p-Coutaric Acid | cis p-Couratic Acid | Fertaric Acid | Caffeic Acid | Trans p-Coumaric Acid | Ferulic Acid |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Palomino fino [85] | 100% whole cluster | 9 | 2.40 | 1.44a | 36.98 | 7.38 | 9.08 | 3.49 | 0.65 | 5.09a | 0.38 | 0.32 |
| 75% whole cluster | 9 | 10.47 | 1.76 | 40.95a | 10.12 | 9.49b | 3.62 | 0.65 | 2.82b | 0.41b | 0.62 | |
| 50% whole cluster | 9 | 6.08 | 1.20 | 37.17b | 8.36 | 9.24a | 3.49a | 0.64 | 4.27 | 0.27b | 0.35 | |
| 25% whole cluster | 9 | 3.29 | 1.82b | 38.57 | 8.53 | 10.1 | 4.27b | 0.86 | 5.00 | 0.56a | 0.41 | |
| Cabernet sauvignon [12] | no stem addition | 15 | 18.38 | 1.03 | 0.62 | 0.45 | 2.12 | |||||
| stem addition | 20.24 | 1.03 | 0.72 | 0.50 | 2.20 |