Table 1.

Composition of cherry must.

Ingredient	Variant of Wine
	Wine A (“with Green Tea Infusion 7 g/L”)	Wine B (“with Concentrated Green Tea Infusion 21 g/L”)	Wine C (“Control Wine”)
Cherries	12 ± 0.1 kg	12 ± 0.1 kg	12 ± 0.1 kg
Sugar (sucrose)	1.4 ± 0.01 kg (beginning) 1.4 ± 0.01 kg (after 1 week)	1.4 ± 0.01 kg (beginning) 1.4 ± 0.01 kg (after 1 week)	1.4 ± 0.01 kg (beginning) 1.4 ± 0.01 kg (after 1 week)
Water	not applied	not applied	10 ± 0.1 L
Green tea infusion	10 ± 0.1 L *	10 ± 0.1 L **	not applied
K2S2O5	50 ± 0.01 mg/L	50 ± 0.01 mg/L	50 ± 0.01 mg/L
nutrition	0.25 ± 0.01 g/L	0.25 ± 0.01 g/L	0.25 ± 0.01 g/L

* 70 g of dry green tea leaves were used for 10 L of water, three-times infusion was performed (final concentration in the tea infusion = 7 g/L), ** 210 g of dry green tea leaves were used for 10 L of water, three-times infusion was performed (final concentration in the tea infusion = 21 g/L).