Table 6.
Total phenols, flavans reactive to vanillin and tannins reactive to BSA.
| Aglianico | |||
|---|---|---|---|
| RHO2 | RMO2 | RLO2 | |
| BSA Reactive Tannins | 84.43 ± 19.14 A | 41.51 ± 11.98 B | 37.74 ± 26.39 B |
| FRV (mg/L) | 1064.84 ± 66.66 A | 931.69 ± 52.26 B | 1001.21 ± 3.33 A |
| Total Phenols (mg/L) | 534.85 ± 27.81 A | 494.28 ± 6.75 B | 474.79 ± 4.75 C |
RHO2 (red high oxygen), RMO2 (red medium oxygen), RLO2 (red low oxygen). All the data are expressed as means ± standard deviation. Different letters indicate a statistically significant difference among treated wines. All the data are expresses as means (mg/L) ± standard deviation, (p < 0.05).