Table 1 Composition of wine used in study
Compounds | Amount |
|---|---|
Total Anthocyanins | 129 mg/L |
Degree of ionisation of anthocyanins | 24.85 % |
Degree of ionisation of anthocyanins-abolishing effect of sulphur dioxide | 31.56 % |
Total phenolics | 40 a.u. |
Total polyphenolsa | 1.558 g/L |
Red wine colour – density | 8.4 a.u. |
Red wine colour – hue | 0.83 a.u. |
Chemical age index #1 | 0.59 a.u. |
Chemical age index #2 | 0.26 a.u. |
Free sulfur dioxide, excluding anthocyanin bound sulphur dioxide | 1.04 mg/L |
Alcohol | 13.0 % |