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

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 [White] / Wine [White], stored at room temperature
Flavonoids
Flavanols (-)-Epicatechin 0.77 0.76 0.78 0.01 2 1
Flavonols Quercetin 3-O-glucoside 0.11 0.11 0.11 0 1 1
Quercetin 3-O-glucuronide 0.35 0.35 0.35 0 1 1
Quercetin 0.3 0.3 0.3 0 1 1
Phenolic acids
Hydroxybenzoic acids Gallic acid 0.29 0.26 0.32 0.03 2 1
Hydroxycinnamic acids p-Coumaroyl tartaric acid 1.09 0.59 1.59 0.5 2 1
Trans-p-Coumaroyl tartaric acid 0.94 0.85 1.01 0.044 14 1
Feruloyl tartaric acid 0.57 0.56 0.58 0.01 2 1
2-S-Glutathionyl caftaric acid 0.64 0.56 0.71 0.075 2 1
Caffeic acid 1.65 1.6 1.69 0.045 2 1
Trans-Caffeoyl tartaric acid 0.95 0.47 1.07 0.14 16 2