Methods for the Evaluation of Polyphenolic Content in “Uva Di Troia Canosina” Grape and Seeds at the Different Maceration Stages

Table 1

Loss on drying of “uva di Troia canosina” grape seeds.

Sample	Initial weight (g)	Final weight (g)	% H2O
“Tesi” 1	25.0	16.2	35.2
“Tesi” 2	50.0	32.0	36.0
“Tesi” 3	50.0	28.9	42.2
“Tesi” 4	50.0	28.0	44.0