Antioxidant Species in Grapes and Wines via Spectrophotometric Methods: No Quenching Effects by Copper(II) and Yeast Derivative Treatments

Figure 1

The content of (a) total polyphenols (TPP, mgGAA/L) and (b) trans-resveratrol (RES, mg/L) in grapes and wines samples. Values (mean ± esd) obtained from three samples and three replicates each sample, different letters indicate significant differences (, Tukey’s test). Full experimental data sets are reported in Table 3S.

(a)

(b)