Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 ml 0.18 0.03 0.56 0.20
mol/100 ml 9.01e-07 1.51e-07 2.83e-06 1.03e-06

Values calculated by aggregating data from 6 different samples from 1 unique publication.

Aglycone Mean Content Values

Aglycone Units Average Min Max Standard Deviation
Gallic acid mg/100 ml 0.15 0.03 0.48 0.17
mol/100 ml 7.73e-07 1.30e-07 2.43e-06 8.82e-07

Original Content Values Used to Produce Means

Garcia-Parrilla M.C., Gonzalez G.A., Heredia F.J., Troncoso A.M. (1997) Differentiation of wine vinegars based on phenolic composition. Journal of Agricultural and Food Chemistry 45:3487-3492
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
0.16 mg/100 ml Vinegar - Spain - Slow acetification - From Jerez wine yes 42
0.24 mg/100 ml Vinegar - Spain - Slow acetification - From Condado wine yes 18
0.56 mg/100 ml Vinegar - Spain - Slow acetification - From Montilla-Moriles wine yes 8
0.05 mg/100 ml Vinegar - Spain - Quick acetification - From Jerez wine yes 7
0.04 mg/100 ml Vinegar - Spain - Quick acetification - From Montilla-Moriles wine yes 4
0.03 mg/100 ml Vinegar - Spain - Quick acetification - Substrate wine not known yes 13