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

Table 1

Selected parameters for STY13 in grape juice (JU), skin (SK), seeds (SE), and must (MU).

	TN	TPC	RSU	BRIX
JU/[MU]	0.24 ± 0.03^a	1.53 ± 0.20^a	226 ± 10^a	21.2 ± 1.0^a [22.5 ± 1.0]^a
SK + SE	6.8 ± 0.7^b	43.2 ± 4.3^b	—	—

TN, total nitrogen expressed as gN/kg; TPC, total protein content expressed as gALA/kg (alanine equivalent); RSU, reducing sugars expressed as gGLU/kg (glucose equivalent). Values (mean ± esd) obtained from three samples and three replicates each sample. Different letters in the same column indicate significant differences (, Tukey’s test). Full experimental data sets are reported in Table 1S.