Chemical Characterization of Fruit Wine Made from Oblačinska Sour Cherry

Table 2

Contents of phenolics and cis,trans-abscisic acid (mg kg⁻¹) in wine samples (ND = not detected compound). Results are expressed as mg L⁻¹.

Compound	𝑡𝑅, min	SCW	W1	W2	W3	W4	W5
Gallic acid (A)^a	1.79	1.10	28.57	20.73	30.39	12.56	20.86
Protocatechuic acid (B)	3.73	23.89	7.93	6.11	4.52	5.38	5.19
(−)-Gallocatechin (B)	3.78	ND	ND	4.62	6.02	5.47	2.59
Aesculin (C)	4.78	0.35	0.54	0.37	0.40	0.36	0.45
(−)-Epigallocatechin (D)	4.89	1.01	0.87	0.87	1.07	0.91	0.82
𝑝-Hydroxybenzoic acid (E)	5.10	6.65	4.30	7.45	5.34	0.37	10.45
Gentisic acid (E)	5.12	0.27	0.16	0.42	0.24	1.00	0.14
Chlorogenic acid (F)	5.22	3.57	0.60	0.58	0.58	ND	0.58
(+)-Catechin (G)	5.30	1.31	3.54	5.86	6.13	5.21	14.09
Caffeic acid (H)	5.52	13.88	1.56	2.35	1.25	1.42	1.60
(−)-Epicatechin (I)	5.65	3.92	ND	3.26	3.20	1.86	6.86
(−)-Gallocatechin gallate (J)	5.79	ND	ND	ND	ND	ND	2.79
Rutin (K)	6.08	0.23	0.23	0.23	0.24	0.23	ND
𝑝-Coumaric acid (L)	6.20	23.42	3.62	7.77	3.19	5.86	2.98
Ellagic acid (L)	6.24	ND	2.16	2.73	1.99	2.04	1.79
Naringin (M)	6.46	ND	0.31	0.90	0.90	0.79	0.97
(−)-Epigallocatechin gallate (N)	6.79	ND	2.58	0.90	2.36	1.03	ND
Myricetin (O)	6.93	ND	0.21	0.22	0.28	0.25	0.29
cis, trans-Abscisic acid (P)	7.43	1.06	0.17	0.30	0.21	0.11	0.10
Quercetin (S)	7.60	ND	ND	ND	0.03	ND	ND
Resveratrol (S)	7.65	ND	ND	ND	8.83	ND	ND
Naringenin (T)	8.06	0.15	ND	ND	ND	ND	ND
Apigenin (U)	8.20	0.06	ND	ND	ND	ND	ND
Hesperetin (W)	9.51	ND	0.27	ND	0.39	0.42	ND

aCorresponding to Figure 1.