## 3 Results and Discussion
### Antioxidant Capacity of Must and Wine
\begin{table}
\begin{tabular}{c c c c c c c c c c c c c c} \hline \hline
**Frontecation** & \multirow{2}{*}{**Vout**} & \multirow{2}{*}{**Ethamed (\% up)**} & \multirow{2}{*}{**pH**} & \multirow{2}{*}{**Total acidity (\% intrinsic Acid)/b**} & \multirow{2}{*}{**Sugar (\% up mL)**} & \multicolumn{2}{c}{**Color**} & \\ \cline{4-11}
**Temperature** \(\mathbf{C}\) & & & & & & & & & & & & & \\ \hline
**Most** & & - & **3.2** & **11.3** & **18.9** & **19.9** & **34.8** & **-0.25** & **19.9** \\ \hline  & & **F** & **W** & **F** & **W** & **F** & **W** & **F** & **W** & **F** & **W** & **F** & **W** \\ \hline  & & Spontaneous fermentation & 30.8 \(\pm\) 0.5 & 31.1 \(\pm\) 0.1 & 29.0 \(\pm\) 0.1 & 104.0 \(\pm\) 0.2 & 53.8 \(\pm\) 0.4 & 35.6 \(\pm\) 0.3 & 23.8 \(\pm\) 0.7 & 32.9 \(\pm\) 1.1 & 35.5 \(\pm\) 1.1 & -01.0 \(\pm\) 0.0 & -05.2 \(\pm\) 0.0 & 37.0 \(\pm\) 0.2 & 35.8 \(\pm\) 0.3 \\
12 & & _S. cerevisiae_ StLife Coyenne & 12.0 \(\pm\) 0.3 & 31.0 \(\pm\) 0.3 & 29.2 \(\pm\) 0.2 & 101.0 \(\pm\) 0.5 & 10.0 \(\pm\) 0.6 & 10.0 \(\pm\) 0.4 & 10.0 \(\pm\) 0.1 & 33.8 \(\pm\) 1.9 & 0.43 \(\pm\) 0.1 & -00.0 \(\pm\) 0.0 & 39.0 \(\pm\) 2.0 & 47.2 \(\pm\) 0.2 \\  & & 5 _S. cerevisiae_ Chabring Aware White & 12.2 \(\pm\) 0.7 & 31.0 \(\pm\) 0.2 & 29.0 \(\pm\) 0.0 & 51.0 \(\pm\) 0.1 & 0.8 \(\pm\) 0.0 & 30.4 \(\pm\) 0.9 & 35.8 \(\pm\) 1.0 & -01.0 \(\pm\) 0.0 & -05.0 \(\pm\) 0.1 & 38.0 \(\pm\) 1.0 & 39.0 \(\pm\) 0.3 \\  & & 5 _S. cerevisiae_ SHIA* Active Total & 11.9 \(\pm\) 0.3 & 31.1 \(\pm\) 0.1 & 29.1 \(\pm\) 0.7 & 87.4 \(\pm\) 0.1 & 91.2 \(\pm\) 0.5 & 15.4 \(\pm\) 0.2 & 30.4 \(\pm\) 1.3 & 35.5 \(\pm\) 1.2 & -01.1 \(\pm\) 0.0 & -0.89 \(\pm\) 0.0 & 38.1 \(\pm\) 1.4 & 01.4 \(\pm\) 0.0 \\ \hline  & & Spontaneous fermentation & 11.8 \(\pm\) 0.9 & 30.0 \(\pm\) 2.8 & 28.0 \(\pm\) 0.1 & 85.3 \(\pm\) 0.7 & 22.0 \(\pm  
\begin{table}
\begin{tabular}{c c c c c c c c c c} \hline \hline
**Fementation** & **Yeast** & **Phenolic Acids** & **Flavonols** & **Flavan-3-Obs** & \(\Sigma\) **Phenolic Compounds** \\
**Temperature (°C)** & & & & & & & & & \\ \hline
**Must** & **-** & & & & & & & & \\ \hline \hline \multirow{4}{*}{12} & Spontaneous fermentation & F & W & F & W & F & W & F & W \\  & Spontaneous fermentation & \(9.7\pm 1.1\) & \(10.6\pm 1.4\) & \(0.5\pm 0.1\) & \(0.6\pm 0.3\) & \(165.6\pm 3.6\) & \(210.3\pm 2.3\) & \(175.8\pm 5.2\) & \(221.6\pm 4.8\) \\  & S. _cerceivie_SHA\({}^{\rm\bigtriangleup}\) Cryome & \(107.7\pm 1.2\) & \(10.7\pm 1.8\) & \(0.3\pm 0.0\) & \(0.6\pm 0.1\) & \(248.4\pm 4.9\) & \(275.9\pm 1.7\) & \(259.3\pm 6.7\) & \(287.2\pm 3.9\) \\  & S. _cerceivie_ Challenge Aruma White & \(14.2\pm 0.9\) & \(14.8\pm 2.3\) & \(0.3\pm 0.0\) & \(0.8\pm 0.2\) & \(212.1\pm 5.2\) & \(228.7\pm 1.8\) & \(228.6\pm 4.4\) & \(244.3\pm 5.9\) \\  & S. _nayms_SHA\({}^{\rm\bigtriangleup}\) Active Yeast 4 & \(16.6\pm 2.1\) & \(15.6\pm 2.1\) & \(0.4\pm 0.0\) & \(1.0\pm 0.2\) & \(126.3\pm 2.9\) & \(191.2\pm 2.6\) & \(143.3\pm 5.9\) & \(207.8\pm 6.2\) \\ \hline \multirow{4}{*}{20} & Spontaneous fermentation & \(23.0\pm 1.2\) & \(14.4\pm 1.7\) & \(0.2\pm 0.0\) & \(0.6\pm 0.1\) & \(195.9\pm 1.9\) & \(186.1\pm 2.8\) & \(182.7\pm 4.8\) & \(201.0\pm 6.2\) \\  & S. _cerceivie_SHA\({}^{\rm\bigtriangleup}\) Cryome & \(38.7\pm 2.5\) & \(24.6\pm 2.8\) & \(0.4\pm 0.1\) & \(0.6\pm 0.1\) & \(304.2\pm 2.4\) & \(355.1\pm 1.6\) & \(394.2\pm 5.7\) & \(339.4\pm 6.4\) \\  & S. _cerceivie_ Challenge Aruma White & \(40.0\pm 0.9\) & \(37.2\pm 2.0\) & \(0.2\pm 0.0\) & \(0.6\pm 0.0\) & \(261.1\pm 1.7\) & \(284.0\pm 1.5\) & \(301.3\pm 4.6\) & \(321.9\pm 7.4\) \\  & S. _nayms_SHA\({}^{\rm\bigtriangleup}\) Active Yeast 4 & \(45.6\pm 3.5\) & \(25.1\pm 1.9\) & \(0.3\pm 0.0\) & \(0.4\pm 0. The potential health effects of moderate wine consumption have also been linked to wine flavonoid content [33]. Whereas nonflavonoid phenolics are almost equally distributed in white and red wine, the flavonoid content differs significantly.