Fig. 3: The total flavonoids and total phenols content of blueberry wine. | npj Science of Food

Fig. 3: The total flavonoids and total phenols content of blueberry wine.

From: Enhancing blueberry wine quality and antioxidant capacity through mixed fermentation with S. cerevisiae and O. oeni

Fig. 3

The total flavonoids content (A) and total phenols content (B) of blueberry wine. Note: ST: S. cerevisiae FR and O. oeni OI were inoculated simultaneously; SE: S. cerevisiae FR and O. oeni OI were sequentially inoculated; SG: Inoculated with S. cerevisiae FR; Different lowercase letters in the figure indicate significant differences (p < 0.05).

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