Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor

mean RF value min max SD n # of references
 
Alcoholic beverages - Wines - Grape wines - Wine [Red] / Wine [Red], stored at room temperature
Flavonoids
Anthocyanins Delphinidin 3-O-glucoside 0.28 0.09 0.58 0.14 14 1
Petunidin 3-O-glucoside 0.27 0.11 0.56 0.13 14 1
Malvidin 3-O-(6''-p-coumaroyl-glucoside) 0.39 0 0.85 0.35 14 1
Malvidin 3-O-glucoside 0.26 0.09 0.55 0.13 14 1
Cyanidin 3-O-glucoside 0.34 0.16 0.63 0.17 14 1
Peonidin 3-O-glucoside 0.25 0.07 0.56 0.14 14 1
Flavonols Quercetin 3-O-glucoside 1.03 0.69 1.34 0.22 12 1
Myricetin 7.29 4.48 8.92 1.51 12 1
Myricetin 3-O-glucoside 0.65 0.49 0.89 0.12 12 1
Quercetin 2.95 2.33 3.56 0.31 12 1
Kaempferol 3-O-glucoside 0.83 0.68 0.93 0.069 12 1
Phenolic acids
Hydroxycinnamic acids Trans-Caffeoyl tartaric acid 0.97 0.6 1.13 0.13 14 1
Trans-p-Coumaroyl tartaric acid 1.01 0.6 1.21 0.16 14 1