Table 3

Proanthocyanidin concentration (mg/L), % catechin, % epicatechin, % epicatechin-gallate terminal subunits, and mean degree of polymerization (mDP) in wines during different stages of sparkling wine production: base wines (BW), base wines after clarification and stabilization (CBW), and sparkling wines after 3 months (T3M), 6 months (T6M), and 9 months (T9M) of aging on yeast lees.

Table 3