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

Table 3

Contents of selected antioxidant indicators in STY13 and SGTY13 wine samples at different wine-making stages and STY15 and SCCY15 refined wines.

	TPP	RES	HUE	CI
STY13-JU	420 ± 10^a	0.024 ± 0.002^a	—	—
STY13-MU	462 ± 13^a	0.032 ± 0.008^a	1.06 ± 0.02^a	3.97 ± 0.20^a
STY13-AF	3033 ± 90^b	1.2 ± 0.1^b	0.77 ± 0.02^b	10.80 ± 0.32^b
STY13-MF	2982 ± 52^b	1.0 ± 0.1^b	0.92 ± 0.04^a	11.70 ± 1.47^b
SGTY13-AF	2597 ± 37^c	0.67 ± 0.02^c	1.02 ± 0.07^a	9.25 ± 0.05^c
SGTY13-MF	2441 ± 70^c	0.70 ± 0.09^c	0.83 ± 0.01^b	10.55 ± 1.14^b
STY15	3334 ± 60^d	1.26 ± 0.09^b	0.95 ± 0.06^a	8.20 ± 0.03^d
SCCY15	2786 ± 95^e	1.18 ± 0.09^b	0.90 ± 0.09^a	7.11 ± 0.15^e
Reference	1100–2700 [40]	0.4–2.6 [40]	0.63–1.1 [41]	7.2–12.04 [42]
	1200–1500 [41]	—	—	—

TPP, total polyphenols content expressed as mgGAA/L (gallic acid equivalent); RES, trans-resveratrol content expressed as mg/L; HUE, wine shade; CI, color index. Values (mean ± esd) obtained from three samples and three replicates each sample. Different letters in the same column indicate significant differences (, Tukey’s test). Full experimental data sets are reported in Table 3S.