## 3 Results and Discussion
### Enological Parameters
[34], who reported higher values of DPPH\({}^{\bullet}\) for older Spanish wines prepared using Tempranillo grapes from fours Appellation of Origin (Madrid, Rioja, Ribera de Duero, and Valdepenas). Later, contradictory results regarding the antioxidant activity were reported by [PERSON] et al. [35], who studied 162 samples of red wine from Castilla y Leon. Their FRAP data showed an increase with the aging time, perhaps due to the transfer of ellagitannins from the wood to the wine in the first stages of aging; however, the opposite trend was found for ABTS\({}^{\bullet+}\) and DPPH\({}^{\bullet}\) data, with values decreasing with the aging time. This behavior could be justified because these two last methods have the same antioxidant mechanism, that is, single-electron transfer mechanism [35]. Another possible explication for the increase in antioxidant activity with the aging time found in different wine types, including some _Fondillion solenas_, could be the formation of polar products due to Maillard reactions happening during wine storage [36; 37]. In this way, [PERSON] et al. [36] studied the antioxidant activity of Pedro Ximenez musts and reported an increase in the antioxidant values linked to Maillard reactions. Figure 1: Correlation between color composition (\(Y\), \(R\)) and tonality (**a**); correlation between color intensity and phenolics index (**b**); correlation between color intensity and total anthocyanins (**c**); and correlation between total anthocyanins content and antioxidant activity (ABTS\({}^{\bullet+}\), DPPH\({}^{\bullet}\)) (**d**). \begin{table}
\begin{tabular}{c c c c c c c c c c c c} \hline \hline \multirow{2}{*}{_Salora_} & \multirow{2}{*}{ \begin{tabular}{c} **Color** \\ **Intensity** \\ \end{tabular}  } & \multirow{2}{*}{ \begin{tabular}{c} **Color** \\ **Intensity** \\ \end{tabular}  } & \multirow{2}{*}{ \begin{tabular}{c} **Y1** \\ **Color** \\ **Density** \\ \end{tabular}  } & \multirow{2}{*}{ \begin{tabular}{c} **R1** \\ **Density** \\ \end{tabular}  } & \multirow{2}{*}{ \begin{tabular}{c} **g1** \\ **Density** \\ \end{tabular}  } & \multirow{2}{*}{ \begin{tabular}{c} **AISTS** \\ **Density** \\ \end{tabular}  } & \multirow{2}{*}{ \begin{tabular}{c} **FRAP** \\ **Density** \\ \end{tabular}  } & \multirow{2}{*}{ \begin{tabular}{c} **DPPH** \\ **Density** \\ \end{tabular}  } & \multirow{2}{*}{\ \begin{tabular}{c} **Total** \\ **TCT** \\ **(g. L*)** \\ \end{tabular}  } & \multirow{2}{*}{ \begin{tabular}{c} **Total** \\ **(g. L*)** \\ \end{tabular}  } \\ \cline{4-10}  & & & & & & & & & & & & \\ \hline \multicolumn{10}{c}{**ANOVA\({}^{*}\)**} \\ \hline
1930 & 4.03 d &  
Considering all the above, it can be concluded that the DPPH\({}^{\bullet}\) method seemed the most suitable one to study the antioxidant activity of _Fondillon_, and that the antioxidant activity in this type of wine was clearly linked to the total anthocyanins content. Another important conclusion of this section was that the _Fondillon solera_ 1960 was the most special sample because it had the highest contents of phenolic compounds, condensed tannins, and anthocyanins, which led to (i) the highest values of antioxidant activity (all three methods under study, ABTS\({}^{\bullet+}\), FRAP, and DPPH\({}^{\bullet}\)), and (ii) the highest values of color density and intensity, as defined by intense red and blue colors.