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Table 1 Basic physicochemical composition and phenolic content of wines

From: Inhibition of human lung cancer cell proliferation and survival by wine

Wine Viscosity Residual sugar Titratable acidity Ethanol Glycerol pH Total phenolics
(centistrokes/min) (g/l) (g/l) (%v/v) (g/l) (mg/L gallic acid equivalents)
Cabernet Sauvignon 1.68 2.75 7.37 11.36 7.58 3.26 1868.3
Late harvest 2001 (W1)
Pinot Noir 1.65 4.12 7.02 11.91 5.54 3.43 2681.3*
2001 (W2)
Cabernet Franc 1.69 3.62 8.30 12.81 6.64 3.16 1378.8
2001 (W3)
Cabernet Sauvignon 1.58 5.75 8.17 10.28 5.35 3.15 1641.3
Early harvest 2001 (W4)
  1. Data represent the average values of duplicate measurements of wine samples. *Pā€‰<ā€‰0.05.