Table 3.
Gallic acid, catechin, ferulic acid, and resveratrol contents during the fermentation of must supplemented with Muscat Bailey A fruit stem, and of wine

Compounds	Fermentation days						Wine
	0	1	4	6	8	10
	0%	ND1)	0.33±0.04a2)	0.30±0.05a	1.73±0.00a	1.77±0.16a		2.32±0.22a	1.96±0.13a
1%	ND	0.25±0.02a	0.31±0.01a	2.05±0.10ab	1.66±0.17a	2.31±0.06a	2.11±0.09a
2%	ND	0.36±0.07a	0.45±0.02ab	2.32±0.17b	2.09±0.22ab	2.97±0.04b	2.66±0.19b
3%	ND	0.33±0.02a	0.58±0.02b	2.87±0.01c	2.38±0.38ab	3.07±0.03b	2.91±0.09bc
5%	ND	0.62±0.09b	0.64±0.13b	2.81±0.07c	2.77±0.25b	3.28±0.24b	3.37±0.07c
0%	ND	ND	ND	4.29±0.09a	4.81±0.50a	8.16±0.38a	8.68±0.52ab
1%	ND	ND	ND	5.34±0.33b	5.38±0.20a	10.27±0.13ab	9.60±0.52ab
2%	ND	ND	ND	5.47±0.07b	9.13±2.20a	14.22±0.08b	7.65±0.00a
3%	ND	ND	ND	7.11±0.38c	9.52±1.86a	15.58±0.71b	10.89±0.00bc
5%	ND	ND	2.79±0.34	8.01±1.35c	17.68±0.75b	23.08±3.07c	13.41±1.44c
0%	ND	0.37±0.06a	0.62±0.16a	1.26±0.04a	1.33±0.05a	1.51±0.28a	0.91±0.12a
1%	ND	0.42±0.01a	0.72±0.33a	1.41±0.06a	1.12±0.05a	1.19±0.00a	0.97±0.11a
2%	ND	0.45±0.02a	0.73±0.41a	1.28±0.02a	1.38±0.12a	1.49±0.04a	1.04±0.04a
3%	ND	0.44±0.04a	0.56±0.06a	1.48±0.09a	1.29±0.16a	1.51±0.02a	1.10±0.04a
5%	ND	0.40±0.06a	0.61±0.07a	1.45±0.14a	1.66±0.05a	1.59±0.03a	1.16±0.04a
0%	ND	ND	ND	ND	0.76±0.19a	1.38±0.19a	0.23±0.02a
1%	ND	ND	ND	ND	0.97±0.32a	1.35±0.19a	0.61±0.09a
2%	ND	ND	ND	0.62±0.13a	1.41±0.05ab	2.62±0.36b	1.77±0.26b
3%	ND	ND	ND	1.37±0.04b	2.26±0.36b	2.87±0.16b	2.06±0.12b
5%	ND	ND	ND	1.38±0.03b	3.33±0.29c	3.27±0.42b	3.06±0.08c

ND : Not detected
Means with the different letters in same column are significantly different (p<0.05) by Duncan’s multiple range test.