Showing retention factors for polyphenols in Wine [Red] with the process stored at room temperature

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

Alcoholic beverages - Wines - Grape wines - Wine [Red] / Wine [Red], stored at room temperature
		mean RF value	min	max	SD	n	# of references

Flavonoids
Anthocyanins	Malvidin 3-O-(6''-p-coumaroyl-glucoside)	0.39	0	0.85	0.35	14	1
	Petunidin 3-O-glucoside	0.27	0.11	0.56	0.13	14	1
	Cyanidin 3-O-glucoside	0.34	0.16	0.63	0.17	14	1
	Malvidin 3-O-glucoside	0.26	0.09	0.55	0.13	14	1
	Peonidin 3-O-glucoside	0.25	0.07	0.56	0.14	14	1
	Delphinidin 3-O-glucoside	0.28	0.09	0.58	0.14	14	1
Flavonols	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
	Kaempferol 3-O-glucoside	0.83	0.68	0.93	0.069	12	1
	Quercetin	2.95	2.33	3.56	0.31	12	1
	Quercetin 3-O-glucoside	1.03	0.69	1.34	0.22	12	1
Phenolic acids
Hydroxycinnamic acids	Trans-p-Coumaroyl tartaric acid	1.01	0.6	1.21	0.16	14	1
	Trans-Caffeoyl tartaric acid	0.97	0.6	1.13	0.13	14	1

Showing retention factors for polyphenols in Wine [Red] with the process stored at room temperature Food Processing