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

Figure 2

Contents of quercetin (QUE, mg/L) and quercetin glucoside (QUEG, mg/L) for SCCY15 wine samples before and after additions of Cu(II) and selected yeast derivatives (BB, Bâtonnage body). Values (mean ± esd) obtained from three samples and three replicates each sample. Each set of data (QUE and QUEG) was not statistically different (Tukey’s test). Full experimental data sets are reported in Table 5S.