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ijfs12521-sup-0001-FigureS1.tifimage/tif735KFigure S1. Total polyphenols index (TPI) (a.u.) and antioxidant activity (mmol TE L−1) during the winemaking of Cabernet Sauvignon sweet wines.
ijfs12521-sup-0002-FigureS2.tifimage/tif1275KFigure S2. Concentrations of hydroxybenzoic acids.
ijfs12521-sup-0003-FigureS3.tifimage/tif1349KFigure S3. Concentrations of flavan-3-ol derivatives.
ijfs12521-sup-0004-FigureS4.tifimage/tif365KFigure S4. Chromatogram of the anthocyanin fraction corresponding to the day 3 (final of drying).
ijfs12521-sup-0005-FigureS5.tifimage/tif1305KFigure S5. Concentrations of polymers.
ijfs12521-sup-0006-FigureS6.tifimage/tif516KFigure S6. Antioxidant activity values (mmol TE L−1) observed and predicted according to a multiple correlation analysis.
ijfs12521-sup-0007-TableS1.docxWord document35KTable S1. Concentrations (mg L-1) of phenolic compounds during the winemaking of Cabernet Sauvignon sweet wines.

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