Table 2.
Phenolic characteristics of Aglianico wines as a function of season and leaf removal.
| Source of Variation | F (mg/L) |
A (mg/L) |
FRV (mg/L) |
P (mg/L) |
FRV/P | TP (mg/L) |
AA (mmol/L) | CI | T |
|---|---|---|---|---|---|---|---|---|---|
| Season (S) | |||||||||
| 2016 | † 1488c | 238c | 1377b | 3235b | 0.43b | 2033b | 8.58c | 1.24c | 0.62a |
| 2017 | 3116a | 831a | 7459a | 3848a | 1.95a | 3727a | 22.23a | 2.63a | 0.47b |
| 2018 | 2270b | 713b | 1028c | 2413c | 0.43b | 2123b | 14.75b | 1.68b | 0.47b |
| Significance | *** | *** | *** | *** | *** | *** | *** | *** | *** |
| Leaf removal (LR) | |||||||||
| Control | 1788c | 532b | 3155b | 2898b | 1.01a | 2448b | 13.94c | 1.71b | 0.52 |
| North | 2432ab | 607a | 3105b | 3167ab | 0.87b | 2692a | 15.62ab | 1.86a | 0.52 |
| South | 2546a | 616a | 3526a | 3201ab | 0.94ab | 2730a | 16.22a | 1.88a | 0.52 |
| North-south | 2401b | 620a | 3367ab | 3395a | 0.93ab | 2640a | 15.09b | 1.95a | 0.51 |
| Significance | *** | *** | *** | *** | ** | *** | *** | ** | ns |
| Interaction | |||||||||
| S*LR | *** | *** | *** | *** | *** | *** | *** | *** | ns |
F—flavonoids as (+)-catechin; A—anthocyanins as malvidin-3-glucoside; FRV—flavans reactive with vanillin as (+)-catechin; P—proanthocyanidins as cyanidin chloride; TP—total polyphenols as gallic acid; AA—antioxidant activity as Trolox equivalent antioxidant capacity; CI—color intensity; T—tonality. † In columns, different letters indicate statistically significant differences at p < 0.05. Significance: ns, ** and *** indicate not significant or significant at p ≤ 0.01 or p ≤ 0.001, respectively.