Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 ml 4.57e-03 0.00 1.00e-02 4.08e-03
mol/100 ml 2.00e-08 0.00 4.38e-08 1.79e-08

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

Aglycone Mean Content Values

Aglycone Units Average Min Max Standard Deviation
Resveratrol mg/100 ml 4.57e-03 0.00 1.00e-02 4.08e-03
mol/100 ml 2.00e-08 0.00 4.38e-08 1.79e-08

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
0.01 mg/100 ml Vinegar - Spain - Slow acetification - From Jerez wine yes 42
0.00 mg/100 ml Vinegar - Spain - Slow acetification - From Condado wine yes 18
0.00 mg/100 ml Vinegar - Spain - Slow acetification - From Montilla-Moriles wine yes 8
0.00 mg/100 ml Vinegar - Spain - Quick acetification - From Jerez wine yes 7
0.00 mg/100 ml Vinegar - Spain - Quick acetification - From Montilla-Moriles wine yes 4
0.00 mg/100 ml Vinegar - Spain - Quick acetification - Substrate wine not known yes 13