Chemical Characterization of Fruit Wine Made from Oblačinska Sour Cherry

Table 1

Total phenolics contents, total anthocyanin contents, and radical scavenging activity in six wine samples^a.

Sample	TPC (g GAE L^−1)	TAC (g mal-3-glu L^−1)	RSA(%)
SCW	1.94 ± 0.04	0.12 ± 0.01	34.56 ± 0.18
W1	1.76 ± 0.02	0.08 ± 0.01	32.06 ± 0.09
W2	2.28 ± 0.11	0.17 ± 0.02	46.41 ± 0.20
W3	2.50 ± 0.11	0.10 ± 0.01	48.60 ± 0.13
W4	1.19 ± 0.01	0.17 ± 0.02	21.00 ± 0.05
W5	1.69 ± 0.02	0.22 ± 0.02	31.21 ± 0.24

aThe values shown are mean ± standard deviation of three replications.