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. 2022 Oct 21;11(20):3298. doi: 10.3390/foods11203298

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© 2022 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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Changes in total polyphenol concentration expressed as gallic acid equivalent (g GAE/L) in cherry wines during in vitro digestion. 1—wine before digestion; 2—after stomach; 3—small intestine, without microflora; 4—small intestine, 15 min after intestinal microflora inoculation; 5—small intestine, 2 h after intestinal microflora inoculation; 6—large intestine after reaching pH 8.0; 7—after large intestine, end of digestion. Different letters (a,b,c,d,e,f) mean significant differences (p ≤ 0.05).