| Grape variety | Gallic acid | p-Hydroxybenzoic acid | Vanillic acid | Syringic acid | Ellagic acid | p-Coumaric acid | Catechin | Literature | ||||||||||||||
|
| min | max | m.v. | min | max | m.v. | min | max | m.v. | min | max | m.v. | min | max | m.v. | min | max | m.v. | min | max | m.v. |
|
| Cabernet Sauvignon | 5.3 | 158.0 | 38.1 | 1.3 | 16.8 | 9.1 | 1.0 | 33.5 | 8.2 | 1.2 | 13.2 | 5.6 |
|
|
| 1.4 | 25.0 | 6.8 | 6.7 | 97.0 | 40.9 | a |
| Merlot | 15.3 | 107.8 | 55.5 |
|
| 13.0 | 2.4 | 9.5 | 4.9 | 1.2 | 9.9 | 4.4 |
|
|
| 0.0 | 10.2 | 3.3 | 14.2 | 89.1 | 55.4 | b |
| Syrah | 14.2 | 130.0 | 46.8 |
|
|
| 0.0 | 28.0 | 14.0 | 10.5 | 12.5 | 11.5 |
|
|
| 0.3 | 12.5 | 6.7 | 14.4 | 82.0 | 38.4 | c |
| Other red varieties | 7.9 | 106.7 | 45.7 | 0.7 | 21.8 | 12.8 | 0.0 | 135.0 | 9.9 | 0.0 | 23.4 | 5.7 | 0.0 | 10.6 | 4.2 | 0.0 | 16.8 | 3.7 | 1.7 | 213.0 | 58.7 | d |
| m.v. | 10.7 | 125.6 | 47.2 | 1.0 | 19.3 | 11.6 | 1.1 | 59.3 | 7.5 | 0.8 | 15.5 | 5.7 | 0.0 | 10.6 | 4.2 | 0.4 | 16.1 | 4.3 | 14.7 | 118.9 | 53.8 |
|