Regarding bottle storage times, TAC showed a decreasing trend, possibly due to the presence of unstable monomeric anthocyanins and acylated anthocyanins that reacted with floral tannins and phenolics to form more stable pyranoanthocyanins and polymeric pigments ( Sánchez-Gómez et al., 2020 ).
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Influence of different geographical origins and bottle storage times on the chemical composition, antioxidant activity and sensory properties of Cabernet Sauvignon wine.
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