Figure 1.
Hydroxybenzoic acid concentration during the winemaking process: (A) protocatechuic acid, (B) 4-hydroxybenzoic acid, (C) vanillic acid, (D) syringic acid, (E) gallic acid. The red line represents the whole-cluster pressing (0-hour) variant, and the green line represents the 24-hour maceration (the 24-hour) variant. Data are presented as means ± the sd of three replicates. Data were analysed using oneway ANOVA (each time point separately). The average values (n = 3) were combined by contribution to homogeneous groups according to Fisher’s Least Significant Difference test, where * indicates significant differences between variants (p = 0.05).
Figure 2.
Hydroxycinnamic acid concentrations during the winemaking process: (A) caffeic acid, (B) caftaric acid, (C) GRP, (D) p-coumaric acid, (E) coutaric acid, (F) ferulic acid, (G) fertaric acid. The red line represents the whole-cluster pressing (0-hour) variant, and the green line represents the 24-hour maceration (24-hour) variant. Data are presented as means ± the sd of three replicates. Data were analysed using one-way analysis of variance (each time point separately). The average values (n = 3) were combined by contribution to homogeneous groups according to Fisher’s Least Significant Difference test, where * indicates significant differences between variants (p = 0.05).
Figure 3.
Flavan-3-ol concentration during the winemaking process: (A) catechin, (B) epicatechin. The red line represents the whole-cluster pressing (0-hour) variant, and the green line represents the 24-hour maceration (24-hour) variant. Data are presented as means ± the sd of three replicates. Data were analysed using one-way analysis of variance (each time point separately). The average values (n = 3) were combined by contribution to homogeneous groups according to Fisher’s Least Significant Difference test, where * indicates significant differences between variants (p = 0.05).