Effects of Grape Seed Proanthocyanidins with Different Polymerization Degrees on the Phenolic Compounds and Sensory Quality of Cabernet Sauvignon Wine During Bottle Aging.

Taking “the velvety sensation of the first assessment “as an example, the fixed-effects test results showed that the main effect of wine sample was highly significant (F(3, 96) = 19.568, p < 0.001), indicating significant differences in velvety sensation among the wine samples; the main effect of repetition was not significant (F(1, 96) = 0.754, p = 0.387), suggesting no systematic bias between the two replicate assessments; and the interaction between wine sample and repetition was not significant (F(3, 96) = 0.534, p = 0.660), indicating that the pattern of changes across the two assessments was consistent for all wine samples.

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In contrast, malvidin-3-O-(6-O-trans-p-coumaroyl)-glucoside (Mv-3-Coglu), an acylated derivative, showed an increasing trend during aging, reaching approximately 5 mg/L in all groups at 6 months, significantly higher than its initial values.

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