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. 2022 Apr 14;27(8):2531. doi: 10.3390/molecules27082531

Figure 5.

Figure 5

Impact of barrel toasting (LT: Light Toasting; MT: Medium Toasting; MT+: Medium Toasting Plus; HT: High Toasting; N: Normal; S: Slow) on concentrations of the C-glucosidic ellagitannins (18) in eau-de-vie at 3 months of aging. Error bar represents the confidence interval with a threshold of 0.05. Lower case letters a–d show significant differences among the different toasting modalities for each C-glucosidic ellagitannin (p < 0.05).