Antioxidant Composition of a Selection of Italian Red Wines and Their Corresponding Free-Radical Scavenging Ability

Figure 4

Loading plot reporting PC1 versus PC2. The following abbreviations were used: T5, T10, and T15: wine free-radical scavenging activity after 5, 10, and 15 minutes, TA: total anthocyanin index, TF: total flavonoid index, TP: total phenol index, PA: proanthocyanidin index, OH: ethanol content (%vol.), pH: wine pH value, SO₂: free SO₂ content, AA: ascorbic acid concentration, CF: cis-caffeoyl tartaric acid concentration, TE: trans-caffeoyl tartaric acid concentration, CC: cis-p-coumaroyl tartaric acid concentration, TC: trans-p-coumaroyl tartaric acid concentration, TL: trans-feruloyl tartaric acid concentrations, MY: myricetin concentration, Q1: quercetin glucoside concentration, and Q2: quercetin glucuronide concentration.