TABLE 2.
Ratios of the total peak areas of A‐ and B‐type proanthocyanidins (PACs) in fermented and native berry samples expressed as percentage values
PACs | A‐type PACs | B‐type PACs | |
---|---|---|---|
Dimers | 15.9 ± 6.6% | 21.4 ± 6.7% | 5.4 ± 2.7% |
Trimers | 13.7 ± 6.9% | 14.8 ± 7.8% | 5.6 ± 0.8% |
Tetramers | 6.5 ± 3.6% | 7.1 ± 3.8% | 5.4 ± 2.5% |
Pentamers | 5.4 ± 2.7% | 5.6 ± 3.1% | 5.1 ± 2.0% |
Hexamers | 5.2 ± 1.7% | 5.0 ± 1.7% | 5.7 ± 2.1% |
Total | 12.4 ± 4.8% | 15.0 ± 5.8% | 5.4 ± 2.2% |