\begin{tabular}{c c c c c c c} \hline \hline  & **Variant** & **Total Caffeic Acid (mg L\({}^{-1}\))** & **Total Coumaric Acid (mg L\({}^{-1}\))** & **Total Ferulic Acid (mg L\({}^{-1}\))** & **Cafratic Acid (mg L\({}^{-1}\))** & **Sunt of Hydroxycinnamic Acid (mg L\({}^{-1}\))** \\ \hline \multirow{4}{*}{2015} & WRC & 38.80 \(\pm\) 1.22 \({}^{\text{a}}\) & 9.93 \(\pm\) 1.22 \({}^{\text{a}}\) & 3.45 \(\pm\) 0.12 & 21.54 \(\pm\) 0.27 \({}^{\text{a}}\) & 2.44 \(\pm\) 0.05 \({}^{\text{a}}\) & 76.16 \(\pm\) 2.45 \({}^{\text{a}}\) \\  & WRO & 32.65 \(\pm\) 1.22 \({}^{\text{b}}\) & 6.95 \(\pm\) 1.22 \({}^{\text{b}}\) & 3.14 \(\pm\) 0.12 & 17.74 \(\pm\) 0.48 \({}^{\text{b}}\) & 2.25 \(\pm\) 0.00 \({}^{\text{b}}\) & 62.73 \(\pm\) 2.94 \({}^{\text{b}}\) \\  & CHC & 47.23 \(\pm\) 1.42 \({}^{\text{a}}\) & 13.61 \(\pm\) 0.62 \({}^{\text{a}}\) & 2.83 \(\pm\) 0.12 \({}^{\text{a}}\) & 9.28 \(\pm\) 0.17 \({}^{\text{a}}\) & 1.49 \(\pm\) 0.06 & 74.44 \(\pm\) 2.38 \({}^{\text{a}}\) \\  & CHO & 37.01 \(\pm\) 0.14 \({}^{\text{b}}\) & 11.48 \(\pm\) 0.09 \({}^{\text{b}}\) & 2.22 \(\pm\) 0.02 \({}^{\text{b}}\) & 7.59 \(\pm\) 0.07 \({}^{\text{b}}\) & 1.18 \(\pm\) 0.00 & 59.48 \(\pm\) 0.32 \({}^{\text{b}}\) \\  & WRC & 42.01 \(\pm\) 0.42 \({}^{\text{a}}\) & 9.41 \(\pm\) 0.22 \({}^{\text{a}}\) & 3.32 \(\pm\) 0.16 \({}^{\text{a}}\) & 17.47 \(\pm\) 0.37 \({}^{\text{a}}\) & 2.88 \(\pm\) 0.07 \({}^{\text{a}}\) & 74.29 \(\pm\) 0.69 \({}^{\text{a}}\) \\  & WRO & 35.66 \(\pm\) 0.56 \({}^{\text{b}}\) & 7.67 \(\pm\) 0.30 \({}^{\text{b}}\) & 2.88 \(\pm\) 0.08 \({}^{\text{b}}\) & 16.47 \(\pm\) 0.39 \({}^{\text{b}}\) & 1.99 \(\pm\) 0.08 \({}^{\text{b}}\) & 64.67 \(\pm\) 0.54 \({}^{\text{b}}\) \\  & CHC & 37.94 \(\pm\) 0.06 \({}^{\text{a}}\) & 6.87 \(\pm\) 0.10 \({}^{\text{a}}\) & 5.82 \(\pm\) 0.14 \({}^{\text{a}}\) & 24.87 \(\pm\) 0.23 \({}^{\text{a}}\) & 4.98 \(\pm\) 0.12 & 80.48 \(\pm\) 0.26 \({}^{\text{a}}\) \\  & CHO & 32.92 \(\pm\) 0.43 \({}^{\text{b}}\) & 5.24 \(\pm\) 0.29 \({}^{\text{b}}\) & 5.45 \(\pm\) 0.12 \({}^{\text{b}}\) & 20.18 \(\pm\) 0.27 \({}^{\text{b}}\) & 4.72 \(\pm\) 0.13 & 68.51 \(\pm\) 0.83 \({}^{\text{b}}\) \\  & WRC & 35.22 \(\pm\) 0.45 \({}^{\text{a}}\) & 8.40 \(\pm\) 0.17 & 4.66 \(\pm\) 0.13 \({}^{\text{a}}\) & 19.24 \(\pm\) 0.41 & 3.68 \(\pm\) 0.10 & 70.98 \(\pm\) 0.88 \({}^{\text{a}}\) \\  & WRO & 31.97 \(\pm\) 0.13 \({}^{\text{b}}\) & 6.68 \(\pm\) 0.30 & 3.74 \(\pm\) 0.23 \({}^{\text{b}}\) & 16.66 \(\pm\) 0.38 & 3.47 \(\pm\) 0.16 & 62.52 \(\pm\) 0.86 \({}^{\text{b}}\) \\  & CHC & 37.47 \(\pm\) 0.18 \({}^{\text{a}}\) & 5.82 \(\pm\) 0.15 \({}^{\text{a}}\) & 5.53 \(\pm\) 0.21 & 22.47 \(\pm\) 0.29 \({}^{\text{a}}\) & 4.72 \(\pm\) 0.07 \({}^{\text{a}}\) & 76.02 \(\pm\) 0.32 \({}^{\text{a}}\) \\  & CHO & 33.43 \(\pm\) 0.43 \({}^{\text{b}}\) & 4.88 \(\pm\) 0.16 \({}^{\text{b}}\) & 5.18 \(\pm\) 0.16 & 20.25 \(\pm\) 0.45 \({}^{\text{b}}\) & 4.38 \(\pm\) 0.11 \({}^{\text{b}}\) & 68.11 \(\pm\) 0.70 \({}^{\text{b}}\) \\ \hline \end{tabular}  Note: Values express the mean \(\pm\) SD; WRC—Welschriesling control variant; WRO—Welschriesling variant with targeted must oxygenation; CHO—Chardonnay control variant; CHO—Chardonnay variant with targeted must oxygenation; \({}^{\text{a}}\)Ab—mean values of individual parameters in columns with different superscript have a statistically significant difference (\(p<0.05\)) between the variants within one assumption that a higher than average volume of water being taken up by the plant during the vegetation season leads to a lower concentration of many constituents than those under standard conditions was confirmed by [PERSON] et al. [39]. Significant differences in the sum of hydroxycinnamic acids were observed. The highest differences were found especially in the case of caftaric acid. In the 2017 vintage, the caftaric acid was present in 17.7 mg L\({}^{-1}\) in the control variant, but in 2016 its content was only 9.28 mg L\({}^{-1}\).