## 3 Results
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline  & & \multicolumn{4}{c}{**Phenolic Substance**} \\ \hline Variant & **W Control Variant** & **W Oxygenation** & **RIE Control Variant** & **RIE Oxygenation** & **CH Control Variant** & **CH Oxygenation** \\ \hline
**4-Hydrochenzoic acid** & \(0.317\pm 0.00\) & \(0.276\pm 0.0\) & \(0.335\pm 0.01\) & \(0.288\pm 0.0\) & \(0.884\pm 0.02\) & \(0.512\pm 0.01\) \\ \hline
**Syringic acid** & \(0.383\pm 0.01\) & \(0.228\pm 0.0\) & \(0.246\pm 0.01\) & \(0.249\pm 0.0\) & \(0.404\pm 0.01\) & \(0.378\pm 0.01\) \\ \hline
**Trans-resveratrol-lin** & \(0.210\pm 0.01\) & \(0.077\pm 0.09\) & \(0.096\pm 0.00\) & \(0.103\pm 0.01\) & \(0.195\pm 0.01\) & \(0.129\pm 0.00\) \\ \hline
**Trans-pilei (free resveratrol)** & \(0.298\pm 0.00\) & \(0.132\pm 0.00\) & \(0.150\pm 0.01\) & \(0.118\pm 0.00\) & \(0.307\pm 0.013\) & \(0.133\pm 0.00\) \\ \hline
**Cis-resveratrol** & \(0.450\pm 0.02\) & \(0.096\pm 0.00\) & \(0.253\pm 0.012\) & \(0.270\pm 0.015\) & \(0.277\pm 0.01\) & \(0.269\pm 0.011\) \\ \hline
**Cis-pilei (free resveratrol)** & \(0.501\pm 0.00\) & \(0.392\pm 0.011\) & \(0.489\pm 0.013\) & \(0.462\pm 0.010\) & \(0.610\pm 0.014\) & \(0.480\pm 0.011\) \\ \hline
**Trans-pileioctananned** & \(0.002\pm 0.00\) & \(0.002\pm 0.00\) & \(0.006\pm 0.00\) & \(0.010\pm 0.01\) & \(0.054\pm 0.00\) & \(0.088\pm 0.01\) \\ \hline
**Querctrin - 3-6-D-Glukosid** & \(0.019\pm 0.00\) & \(0.070\pm 0.00\) & \(0.074\pm 0.00\) & \(0.063\pm 0.00\) & \(0.098\pm 0.00\) & \(0.071\pm 0.00\) \\ \hline
**Querctrin** & \(0.020\pm 0.00\) & \(0.019\pm 0.00\) & \(0.007\pm 0.00\) & \(0.011\pm 0.00\) & \(0.023\pm 0.00\) & \(0.031\pm 0.00\) \\ \hline
**Total (mg\(\cdot\)L\({}^{-1}\))** & \(\mathbf{72.03\pm 0.98}\) & \(\mathbf{56.96\pm 0.89}\) & \(\mathbf{65.703\pm 0.75}\) & \(\mathbf{62.358\pm 0.97}\) & \(\mathbf{66.358\pm 0.76}\) & \(\mathbf{57.861\pm 1.12}\) \\ \hline Reduction (\%) & & \(20.91\) & & \(5.1\) & & _12.8_ \\ \hline \hline \end{tabular}
\end{table} 
Table 5: Content of nine other monitored phenolic substances in mg\(\cdot\)L\({}^{-1}\) from individual variants in 2015. The total amount of all 19 monitored substances and their percentage reductions from the variants that were processed by oxygenation in comparison with the control variant with the standard deviations. \begin{table}
\begin{tabular}{c c c c} \hline \hline \multicolumn{4}{c}{**Method: 95.0 Percent LSD**} \\ \hline
**Year** & **Repetition** & **LS Average** & **Homogenous Group** \\ \hline
2016 & 6 & 64.495 & X \\ \hline
2015 & 6 & 79.4972 & X \\ \hline \hline \end{tabular}
\end{table} 
Table 10: Influence of the year on the total content of 19 monitored phenolic substances in wine in 2015 and 2016 for the RIE varieties. Figure 1: Graphic representation of the 95% confidence intervals of the sum of 19 monitored phenolic substances for the tested averages from individual varieties and variants in 2015. \begin{table}
\begin{tabular}{c c c c} \hline \hline \multicolumn{4}{c}{**Method: 95.0 Percent LSD**} \\ \hline
**Year** & **Repetition** & **LS Average** & **Homogenous Group** \\ \hline
2016 & 6 & 64.495 & X \\ \hline
2015 & 6 & 79.4972 & X \\ \hline \hline \end{tabular}
\end{table} 
Table 8: Influence of the variety and the variant on the total content of 19 investigated phenolic substances. For the variant produced by the reductive method (the control variant) in the year 2015, the total content was 88.37 mg\(\cdot\)L\({}^{-1}\) (with standard deviations of \(\pm\)1.25), and for the variant that was processed by targeted oxygenation, it was 68.63 mg\(\cdot\)L\({}^{-1}\) (with standard deviations of \(\pm\)0.85). This represents a reduction of 21.5% (Table 4). The important phenolic substances, which cause the oxidative processes in wine, include the total caffe acid (containing the camphoric acid), and its content in the control variant of the W variety was 38.8 mg\(\cdot\)L\({}^{-1}\) (with standard deviations of \(\pm\)0.98). For the targeted oxygenated variant, it was 32.6 mg\(\cdot\)L\({}^{-1}\) (with standard deviations of \(\pm\)0.51).