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 |
|
