It was also confirmed by multiplicity control using Benjamini–Hochberg FDR (BH-FDR) [ 17 ], and using this methodology the group differences were also found strongest for Anthocyanin total, °Brix, and DPPH (q < 0.05), whereas density and Polifenoli totali were nominally significant ( p < 0.05) but did not survive FDR; pH and ABTS showed no differences ( Table S1 ).
A clear trend emerged: compounds abundant in young wines, particularly flavan-3-ol monomers (catechin, epicatechin), procyanidin B2, and neochlorogenic acid, steadily decreased over time.
Although the differences between vintages did not reach statistical significance, the slightly higher TPC in older samples is consistent with the stabilization of polyphenols over time, likely involving the polymerization and precipitation of larger tannins, as has been reported for red wine aging [ 30 , 31 ].
Sugar content, measured in °Brix, showed a decreasing trend with aging (different superscript letters in Table 1 ).