| Parameters | Significant difference (p < 0.05) |
| A420 | 2 vs. 3 |
| A620 | 1 vs. 2; 1 vs. 3 |
| Total anthocyanins | 1 vs. 3 |
| Gallic acid | 1 vs. 3 |
| Vanillic acid | 2 vs. 3 |
| p-coumaric acid | 1 vs. 3 |
| 1: Cabernet Sauvignon, 2: Merlot, 3: Syrah |
|