Grape variety

Storage time

in months

Container

Gallic acid

p-Hydroxybenzoic acid

Vanillic acid

Syrigic acid

Ellagic acid

p-Coumaric acid

Catechin

Cabernet Sauvignon

2004

4

T

48.8

3.0

15.2

1.3

0.3

13.1

6.4

6

BFr

59.7

6.9

16.1

2.7

2.8

8.6

24.4

7

Bot

125.0

9.5

17.0

4.1

4.1

7.8

72.5

10

Bot

119.8

11.8

18.3

7.6

6.2

5.4

79.8

Merlot-a

2004

4

T

72.7

3.1

11.5

3.5

2.8

7.9

71.1

6

BAm

80.6

3.4

12.8

4.2

6.4

7.4

52.1

7

Bot

123.8

8.6

14.2

6.1

9.5

5.9

19.6

10

Bot

120.1

10.9

16.0

9.6

9.7

3.3

17.0

Merlot-c

2004

4

T

92.4

4.8

13.2

4.6

1.3

8.4

73.6

6

BFr

103.5

5.0

15.3

6.8

5.7

8.0

21.1

7

Bot

120.5

7.6

16.1

9.1

9.7

4.2

14.8

10

Bot

125.3

9.9

17.0

12.1

10.0

2.9

14.1

Syrah-b

2004

4

T

107.2

3.6

14.9

3.9

2.1

7.1

44.8

6

BFr

111.6

4.0

16.0

5.2

5.1

7.0

35.2

7

Bot

124.5

5.9

16.4

7.3

8.7

4.7

19.7

10

Bot

120.7

8.1

18.1

8.9

8.9

4.0

16.2

Syrah-d

2004

4

T

108.2

3.4

13.8

4.0

4.2

6.0

32.9

6

BAm

112.2

5.0

17.1

6.9

5.5

7.2

20.2

7

Bot

127.1

6.2

18.4

9.0

7.6

4.3

18.4

10

Bot

123.7

8.0

18.8

10.8

8.1

3.8

15.7