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

Table 4

Values for RES (mg/L) in SCCY15 refined bottled wine and treated samples (incubation: 60 days, 21 ± 2°C, hermetically sealed, dark).

Sample (+added species)	RES
SCCY15	1.18 ± 0.09
SCCY15 + Cu(II)	1.24 ± 0.09
SCCY15 + BB	1.16 ± 0.05
SCCY15 + Cu(II) + BB	1.15 ± 0.08
SCCY15 + EGSH	1.24 ± 0.10
SCCY15 + Cu(II) + EGSH	1.12 ± 0.04
SCCY15 + Cu(II) + BB + EGSH + TAN	1.22 ± 0.05

Values (mean  ±  esd) obtained from three samples and three replicates each sample. The data resulted data were not statistically different (Tukey’s test). Full experimental data sets are reported in Table 4S.