Table 1

Composition of wine used in study

Compounds

Amount


Total Anthocyanins

129 mg/L

Degree of ionisation of anthocyanins

24.85 %

Degree of ionisation of anthocyanins-abolishing effect of sulphur dioxide

31.56 %

Total phenolics

40 a.u.

Total polyphenolsa

1.558 g/L

Red wine colour – density

8.4 a.u.

Red wine colour – hue

0.83 a.u.

Chemical age index #1

0.59 a.u.

Chemical age index #2

0.26 a.u.

Free sulfur dioxide, excluding anthocyanin bound sulphur dioxide

1.04 mg/L

Alcohol

13.0 %


a Epicatechin equivalents.

a.u. Absorbance units.

Micallef et al. Nutrition Journal 2007 6:27   doi:10.1186/1475-2891-6-27

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