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

Table 3

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

Sample	Initial weight (g)	Final weight (g)	% H2O
“Tesi” 1	5.367	1.492	72.20
“Tesi” 2	5.715	1.536	73.12
“Tesi” 3	5.068	1.504	70.32
“Tesi” 4	5.019	1.413	71.85