## 3 Results and Discussion
### Phenolic Acids
\begin{table}
\begin{tabular}{c c c c} \hline \hline  & **C** & **KT** & **KTS** \\ \hline _Fluxonols_ & & & \\ Procyanidin B1 & 8.46 \(\pm\) 0.25 a & 8.31 \(\pm\) 0.16 a & 8.37 \(\pm\) 0.23 a \\ Catechin & 25.52 \(\pm\) 1.34 a & 25.14 \(\pm\) 1.15 a & 25.33 \(\pm\) 0.97 a \\ Procyanidin B3 & 3.50 \(\pm\) 0.10 a & 3.44 \(\pm\) 0.06 a & 3.50 \(\pm\) 0.10 a \\ Procyanidin B2 & 7.10 \(\pm\) 0.43 a & 7.02 \(\pm\) 0.37 a & 7.05 \(\pm\) 0.27 a \\ Epicatechin & 17.57 \(\pm\) 1.03 a & 17.35 \(\pm\) 0.89 a & 17.40 \(\pm\) 0.69 a \\ _Sum flavanols_ & 62.15 \(\pm\) 3.15 a & 61.27 \(\pm\) 2.61 a & 61.64 \(\pm\) 2.24 a \\ _Benzoate derivatives_ & & & \\ Gallic Acid & 38.21 \(\pm\) 0.85 a & 37.71 \(\pm\) 0.21 a & 38.05 \(\pm\) 0.47 a \\ Ethyl gallate & 8.28 \(\pm\) 0.33 a & 8.29 \(\pm\) 0.19 a & 8.32 \(\pm\) 0.07 a \\ Protacethevici acid & 7.97 \(\pm\) 0.10 a & 8.01 \(\pm\) 0.26 a & 7.96 \(\pm\) 0.17 a \\ Ellagic acid & 5.27 \(\pm\) 0.06 a & 3.02 \(\pm\) 0.02 b & 3.17 \(\pm\) 0.03 b \\ _Sum benzates_ & 59.73 \(\pm\) 0.74 a & 57.03 \(\pm\) 0.56 a & 57.5 \(\pm\) 0.24 a \\ _Hydrooxycinnamate derivatives_ & & & \\ _cis_-Coutaric & 2.91 \(\pm\) 0.07 a & 2.91 \(\pm\) 0.02 a & 2.97 \(\pm\) 0.01 a \\ _trans_-Coutaric & 7.57 \(\pm\) 0.14 a & 7.49 \(\pm\) 0.03 a & 7.55 \(\pm\) 0.01 a \\ _p_-Coumaric acid & 1.97 \(\pm\) 0.14 a & 1.71 \(\pm\) 0.02 b & 1.71 \(\pm\) 0.02 b \\ _cis_-Caftaric acid & 2.36 \(\pm\) 0.02 a & 2.21 \(\pm\) 0.04 a & 2.21 \(\pm\) 0.02 a \\ _trans_-Caftaric acid & 24.54 \(\pm\) 0.44 a & 23.32 \(\pm\) 0.11 b & 23.72 \(\pm\) 0.17 b \\ GRP & 5.44 \(\pm\) 0.05 a & 4.55 \(\pm\) 0.04 a & 4.63 \(\pm\) 0.02 b \\ _trans_-Fertaric acid & 2.08 \(\pm\) 0.02 a & 2.04 \(\pm\) 0.03 a & 2.05 \(\pm\) 0.01 a \\ _trans_-Cafleic acid & 5.07 \(\pm\) 0.32 a & 4.30 \(\pm\) 0.01 b & 4.31 \(\pm\) 0.02 b \\ Sum hydroxycinnamates & 49.56 \(\pm\) 0.96 a & 46.27 \(\pm\) 0.22 b & 46.94 \(\pm\) 0.24 b \\ _Fluxonols_ & & & \\ Flavood derivative & 1.23 \(\pm\) 0.01 a & 1.23 \(\pm\) 0.01 a & 1.24 \(\pm\) 0.01 a \\ Dilhydromycinite & 1.41 \(\pm\) 0.01 a & 1.39 \(\pm\) 0.01 a & 1.40 \(\pm\) 0.02 a \\ Myricetin glucuronide & 1.87 \(\pm\) 0.06 a & 1.76 \(\pm\) 0.04 a & 1.78 \(\pm\) 0.05 a \\ Myricetin 3-glucose & 4.24 \(\pm\) 0.15 a & 4.09 \(\pm\) 0.08 a & 4.12 \(\pm\) 0.11 a \\ Myricetin 3-mmanoside & 1.97 \(\pm\) 0.07 a & 1.91 \(\pm\) 0.02 a & 1.92 \(\pm\) 0.02 a \\ Quercetin glucuronide & 5.95 \(\pm\) 0.10 a & 5.68 \(\pm\) 0.03 b & 5.75 \(\pm\) 0.02 b \\ Quercetin-3-glucose & 4.55 \(\pm\) 0.09 a & 4.46 \(\pm\) 0.04 a & 4.52 \(\pm\) 0.02 a \\ Syringetin-3-glucose & 1.57 \(\pm\) 0.03 a & 1.57 \(\pm\) 0.02 a & 1.57 \(\pm\) 0.00 a \\ Myricetin & 2.27 \(\pm\) 0.09 a & 2.13 \(\pm\) 0.07 b & 2.21 \(\pm\) 0.04 ab \\ Quercetin & 6.90 \(\pm\) 0.28 a & 6.23 \(\pm\) 0.14 b & 6.40 \(\pm\) 0.36 ab \\ _Sum flavonols_ & 31.97 \(\pm\) 0.25 a & 30.46 \(\pm\) 0.08 c & 30.91 \(\pm\) 0.16 b \\ _Stilbenes_ & & & \\ Resveratrol glucoside & 0.89 \(\pm\) 0.01 a & 0.89 \(\pm\) 0.00 a & 0.89 \(\pm\) 0.00 a \\ _l_-resveratrol & 1.03 \(\pm\) 0.01 a & 1.02 \(\pm\) 0.00 a & 1.03 \(\pm\) 0.01 a \\ _Others_ & & & \\ Triosol & 27.59 \(\pm\) 0.71 a & 27.36 \(\pm\) 0.32 a & 27.58 \(\pm\) 0.34 a \\ \hline \hline \end{tabular}
\end{table} 
Table 2: Phenolic acids, flavonoids and other phenolics identified and quantified (mg/L) in red wines after 7 days of treatment. In the same row, different letters indicate significant differences according to [PERSON]’s test (\(p\) < 0.05). \(n\) = 3. C: no addition; KT: 0.5 g/L of solid chitosan; RTS: 0.5 g/L of chitosan in solution. GRP: grape reaction product. surface. In particular, the mechanism involves the electrostatic interaction between carboxylic groups of hydroxycinnamates and the protonate amine groups of chitosan which is facilitated by a perpendicular orientation of this acid on the polymer surface. Such adsorbed molecules may further associate side by side through the formation of \(\pi\)-\(\pi\) bonds among their aromatic rings. This trend may be of interest in the case of treatments of red wines aiming the control of _Brettanomyces_ spp.