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

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

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

Flavonoids
Flavanols	(-)-Epicatechin	0.77	0.76	0.78	0.01	2	1
Flavonols	Quercetin 3-O-glucuronide	0.35	0.35	0.35	0	1	1
	Quercetin	0.3	0.3	0.3	0	1	1
	Quercetin 3-O-glucoside	0.11	0.11	0.11	0	1	1
Phenolic acids
Hydroxybenzoic acids	Gallic acid	0.29	0.26	0.32	0.03	2	1
Hydroxycinnamic acids	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
	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

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