## 3 Results and Discussion
\begin{table}
\begin{tabular}{c c c c} \hline \hline
**Compound (mg/L)** & **L** & **S** & **N** \\ \hline Caffaric acid & 27.01 \(\pm\) 1.34 b & 27.98 \(\pm\) 1.32 b & 35.12 \(\pm\) 0.59 a \\ Caffeic acid & 9.56 \(\pm\) 1.15 a & 10.31 \(\pm\) 0.97 a & 11.74 \(\pm\) 1.18 a \\ \(\Sigma\) HCA & 36.57 \(\pm\) 2.49 b & 38.28 \(\pm\) 2.27 b & 46.86 \(\pm\) 1.41 a \\ \hline Resveratrol 3-O-glucose & 7.18 \(\pm\) 0.28 b & 7.80 \(\pm\) 0.33 ab & 8.08 \(\pm\) 0.17 a \\ \(\Sigma\) Stilbenes & 7.18 \(\pm\) 0.28 b & 7.80 \(\pm\) 0.33 ab & 8.08 \(\pm\) 0.17 a \\ \hline Gallic acid & 31.11 \(\pm\) 0.25 b & 34.25 \(\pm\) 1.16 a & 34.52 \(\pm\) 1.00 a \\ Protocatechuric acid & 3.93 \(\pm\) 0.05 a & 3.82 \(\pm\) 0.15 a & 3.89 \(\pm\) 0.08 a \\ Vanillic acid & 5.43 \(\pm\) 0.26 a & 5.11 \(\pm\) 0.37 a & 5.53 \(\pm\) 0.28 a \\ Syringic acid & 11.42 \(\pm\) 0.23 b & 13.50 \(\pm\) 0.31 a & 11.99 \(\pm\) 0.10 b \\ \(\Sigma\) HBA & 51.90 \(\pm\) 0.61 b & 56.69 \(\pm\) 1.19 a & 55.93 \(\pm\) 1.09 a \\ \hline Delphinidin-3-O-glucose & 3.45 \(\pm\) 0.17 c & 4.19 \(\pm\) 0.12 b & 4.69 \(\pm\) 0.15 a \\ Petunidin-3-O-glucose & 8.47 \(\pm\) 0.15 b & 9.80 \(\pm\) 0.11 a & 10.10 \(\pm\) 0.33 a \\ Peonidin-3-O-glucose & 5.63 \(\pm\) 0.37 b & 7.22 \(\pm\) 0.14 a & 7.26 \(\pm\) 0.11 a \\ Malvidin-3-O-glucose & 70.32 \(\pm\) 0.69 b & 85.30 \(\pm\) 2.80 a & 82.05 \(\pm\) 1.79 a \\ Cyanidin-3-O-glucose & 0.55 \(\pm\) 0.21 a & 0.29 \(\pm\) 0.02 a & 0.54 \(\pm\) 0.16 a \\ Malvidin-3-(6-O-acetyl) glucose & 4.69 \(\pm\) 0.13 b & 5.66 \(\pm\) 0.29 a & 5.78 \(\pm\) 0.13 a \\ Malvidin-3-O-glucose-cafeoil-g & 0.53 \(\pm\) 0.03 c & 0.73 \(\pm\) 0.05 b & 0.83 \(\pm\) 0.02 a \\ Peonidin-3-O-(\(p\)-counaroyl)-glucose & 0.20 \(\pm\) 0.06 b & 0.67 \(\pm\) 0.10 a & 0.64 \(\pm\) 0.02 a \\ glucoside & & & \\ Malvidin-3-O-(\(p\)-counaroyl)-glucose & 8.78 \(\pm\) 0.25 b & 10.31 \(\pm\) 0.20 a & 10.16 \(\pm\) 0.27 a \\ \(\Sigma\) Anthocyanins & 102.61 \(\pm\) 0.78 b & 124.16 \(\pm\) 2.73 a & 122.06 \(\pm\) 2.20 a \\ \hline Myricetin-3-O-glucose & 4.54 \(\pm\) 0.22 b & 5.42 \(\pm\) 0.12 a & 5.44 \(\pm\) 0.25 a \\ Myricetin-3-O-glucuron & 0.72 \(\pm\) 0.07 b & 0.60 \(\pm\) 0.08 b & 1.02 \(\pm\) 0.06 a \\ Quercetin-3-O-galactoside & 0.20 \(\pm\) 0.04 b & 0.32 \(\pm\) 0.03 a & 0.31 \(\pm\) 0.01 a \\ Quercetin-3-O-glucose & 31.79 \(\pm\) 1.36 b & 35.79 \(\pm\) 0.64 a & 35.20 \(\pm\) 0.75 a \\ Quercetin-3-O-glucuron & 0.75 \(\pm\) 0.04 b & 0.95 \(\pm\) 0.05 a & 0.74 \(\pm\) 0.05 b \\ Kaempfer-3-O-glucose & 2.83 \(\pm\) 0.12 a & 3.03 \(\pm\) 0.06 a & 2.86 \(\pm\) 0.11 a \\ Kaempfer-3-O-glucuron & 1.99 \(\pm\) 0.02 b & 2.19 \(\pm\) 0.03 a & 2.11 \(\pm\) 0.07 a \\ Isornheim-3-O-glucose & 0.18 \(\pm\) 0.01 b & 0.22 \(\pm\) 0.02 a & 0.20 \(\pm\) 0.02 ab \\ \(\Sigma\) Flavonds & 43.00 \(\pm\) 1.35 b & 48.51 \(\pm\) 0.63 a & 47.87 \(\pm\) 1.28 a \\ \hline EGCG & 9.09 \(\pm\) 0.33 a & 9.87 \(\pm\) 0.36 a & 9.88 \(\pm\) 0.30 a \\ ECG & 13.23 \(\pm\) 0.18 b & 16.02 \(\pm\) 0.24 a & 13.57 \(\pm\) 0.20 b \\ Gallocatechin & 59.78 \(\pm\) 1.19 b & 63.62 \(\pm\) 2.48 ab & 65.71 \(\pm\) 0.93 a \\ Epigallocatechin & 14.17 \(\pm\) 0.15 b & 13.60 \(\pm\) 0.15 c & 15.25 \(\pm\) 0.28 a \\ Catechin & 25.12 \(\pm\) 0.56 b & 30.35 \(\pm\) 1.24 a & 29.24 \(\pm\) 0.67 a \\ Epiatechin & 10.56 \(\pm\) 0.30 b & 12.87 \(\pm\) 0.07 a & 13.21 \(\pm\) 0.56 a \\ PB1 & 61.21 \(\pm\) 2.46 c & 98.34 \(\pm\) 2.31 b & 112.76 \(\pm\) 5.00 a \\ PB2 & 5.58 \(\pm\) 0.10 b & 6.79 \(\pm\) 0.49 a & 6.54 \(\pm\) 0.17 a \\ PB3 & 2.48 \(\pm\) 0.01 c & 2.94 \(\pm\) 0.07 b & 3.29 \(\pm\) 0.10 a \\ PB4 & 8.60 \(\pm\) 0.16 c & 10.52 \(\pm\) 0.56 b & 11.96 \(\pm\) 0.01 a \\ PA1 & 1.69 \(\pm\) 0.03 b & 1.94 \(\pm\) 0.07 a & 1.73 \(\pm\) 0.05 b \\ \(\Sigma\) Flavan3-ols & 211.52 \(\pm\) 3.53 c & 266.87 \(\pm\) 3.93 b & 283.15 \(\pm\) 5.44 a \\ \hline \hline \end{tabular}
\end{table} 
Table 4: Polyhenolic compounds in Plavac Mali wines produced sequential L, conventional S and spontaneous N fermentation expressed as (mg/L). L wines have significantly lower concentrations of gallic, syringe acid, and total hydroxybenzoic acids.