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

Table 5

Selected fermentation parameters and antioxidant indicators in STY10, STY11, STY12, and SGTY12 bottled wine samples.

	pH	TAC	VAC	TSO2	VSO2	ALC	TPP	RES	HUE	CI
STY10	3.26 ± 0.03^a	5.7 ± 0.2^a	450 ± 50^a	84 ± 4^a	67 ± 3^a	15.0 ± 0.4^a	3200 ± 82^a	2.6 ± 0.3^a	0.95 ± 0.5^a	10.3 ± 0.8^a
STY11	3.39 ± 0.04^b	6.1 ± 0.1^a	500 ± 50^a	63 ± 10^b	41 ± 6^b	14.8 ± 0.2^a	3036 ± 80^a	0.8 ± 0.1^b	0.93 ± 0.4^a	11.7 ± 0.9^a
STY12	3.44 ± 0.03^b	5.3 ± 0.1^a	380 ± 40^b	47 ± 3^c	33 ± 3^c	13.5 ± 0.2^b	2930 ± 77^a	1.05 ± 0.06^c	1.2 ± 0.7^a	10.0 ± 0.9^a
SGTY12	3.42 ± 0.01^b	5.3 ± 0.1^a	381 ± 30^b	52 ± 6^c	28 ± 3^c	13.9 ± 0.2^b	2489 ± 12^b	0.90 ± 0.06^b	1.1 ± 0.6^a	7.0 ± 0.7^a
Reference	—	>3.5 [38]	1500 [38]	150 [38]	—	15 [38]	1100–2700 [40]	0.4–2.6 [40]	0.63–1.1 [41]	7.2–12.0 [42]

TAC, total or titratable acidity content expressed as gTAA/L (tartaric acid equivalent); VAC, volatile acidity content expressed as gACA/L (acetic acid equivalent); VSO₂, free or volatile sulfur dioxide content; TSO₂, total sulfur dioxide content expressed as gSO₂/L; ALC, alcoholic content percentage (% v/v); 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).