## 3 Results and Discussion
The wine tannins were also analyzed by phloroglucinolysis (Table 2), to determine how microwaves treatment could affect their composition. Similar to the results measured for MCPT in Table 1, the preferrentative microwaves treatment clearly increased tannin content at both maceration time and again, the tannin content from the wine made with treated grapes and 72 h of maceration did not differ from the values determined in control wine with seven days of maceration. When maceration lasted 72 h, the MW treatment did not modify the mDP of the wine tannins, nor the %EGC or the %Gal, indicating that although the tannin content was increased, the profile of the tannins did not change. However, with a maceration time of seven days, the mDP of the tannins, both in control and treated wine, decreased as did the \begin{table}
\begin{tabular}{c c c c c} \hline  & **TTp (mg/L)** & **mDP** & **\%EGC** & **\%Gal** \\ \hline C-72h & 474.69 \(\pm\) 61.49 a & 6.02 \(\pm\) 0.23 bc & 30.66 \(\pm\) 0.61 c & 4.38 \(\pm\) 0.24 a \\ MW-72h & 606.24 \(\pm\) 18.38 b & 6.19 \(\pm\) 0.37 c & 30.06 \(\pm\) 0.80 bc & 4.45 \(\pm\) 0.14 ab \\ C-7d & 710.17 \(\pm\) 67.01 b & 5.45 \(\pm\) 0.07 b & 27.95 \(\pm\) 1.07 b & 4.19 \(\pm\) 0.16 a \\ MW-7d & 1018.34 \(\pm\) 32.75 c & 4.56 \(\pm\) 0.24 a & 22.11 \(\pm\) 0.74 a & 4.89 \(\pm\) 0.22 b \\ \hline \end{tabular}
\end{table} 
Table 2: Concentration and composition of the wine tannins using the phloroglucinolysis method (HPLC) at the time of bottling. percentage of EGC, and the %Gal increased, indicating a higher extraction of seed tannins as maceration time increased. These increases were even more important in the wines made from MW-treated grapes and seven days of maceration. It seems that the grape treatment, similarly to what it has been described in US-treated grapes [5], favored the extraction of seed tannins in long maceration periods. Table 3 shows the concentration of individual phenolic compounds determined by HPLC. The results confirmed the higher extraction of anthocyanins, both monomeric and acylated ones, in wines from control and MW-treated grapes, after 7 days of maceration, although no significant differences were found. These results do not coincide with those obtained in the analysis of total anthocyanins by spectrophotometry, which encompasses the detection of monomeric as well as polymeric anthocyanins, indicating an increase in the polymerization of these compounds due to the use of MW. The MW treatment led to wines with a higher concentration of type A pyranoanthocyanins and only slightly increased the vitisin B and malvidin(-6-coumaroyl)-3-glucoside acetaldehyde content, possibly also due to the participation of acetaldehyde in the formation of other pigments such as ethyl-linked flavanol-anthocyanin adducts, which showed the highest concentration in wines of treated grapes with 7 maceration days or even in the flavanol pyranoanthocyanins, only found in these latest wines. Moreover, the penoidin-3-glucoside-4-vinylphenol (a hydroxyphenyl pyranoanthocyanin or pinotin) was presented in the greatest amount in grape MW-treated wines and especially with increasing the maceration time. [PERSON] et al. [14] also found that MW favored the formation of pyranoanthocyanins. The main interest in the formation of these pigments is that they have a greater color intensity and stability against pH changes and SO\({}_{2}\) bleaching than the monomeric anthocyanins [30] contributing to the progressive shift of the red-purple color of young wines to a more orangish color. Flavonols are important wine phenolic compounds, especially for their antioxidant effects and for their contribution to copigmentation in young wines. Their wine concentration increased when the grapes were treated with MW, those wines presenting, at both macroation time assayed, a higher concentration of these compounds, the increase being very marked when maceration lasted 7 days. Myricetin and quercetin-3-glucoside and quercetin-3-glucuronide were the flavonoids present at higher concentration.