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ajgw12058-sup-0001-si.tif1028K

Figure S1. (a) Concentration of phenolic substances, (b) copper(II) reducing antioxidant capacity (CUPRAC) and (c) 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging capacity values of commercial oenological tannins. The technological purpose of the tannins include fining, structuring and finishing, fermentation of white wines and crushing and maceration. Results are the mean ±standard deviation of two experiments performed on different days for three dilutions in quadruplicate (n = 24).

ajgw12058-sup-0002-si.docx17K

Table S1. Technical information of commercial oenological tannins analysed.

ajgw12058-sup-0003-si.docx13K

Table S2. Correlation coefficients (R) between assays.

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