## 3 Results
\begin{table}
\begin{tabular}{l c c c c c c} \hline \hline \multirow{2}{*}{**Experimental Combi-**} & \multicolumn{3}{c}{**Organic Wines**} & \multicolumn{3}{c}{**Conventional Wines**} & \multicolumn{2}{c}{**_p-Value_**} \\ \cline{2-7}  & **Cabernet** & **Merlot** & **Syrach** & **Cabernet** & **Merlot** & **Syrach** & \\ \hline ethanol & 9.3 \(\pm\) 0.3 \({}^{\rm c}\) & 11.9 \(\pm\) 0.1 \({}^{\rm bc}\) & 16.5 \(\pm\) 0.5 \({}^{\rm a}\) & 14.2 \(\pm\) 0.2 \({}^{\rm a}\) & 10.5 \(\pm\) 0.3 \({}^{\rm c}\) & 13.2 \(\pm\) 0.1 \({}^{\rm b}\) & 0.0001 \\ \hline tartaric acid & 164.8 \(\pm\) 5.4 \({}^{\rm a}\) & 67.8 \(\pm\) 0.2 \({}^{\rm a}\) & 206.9 \(\pm\) 42.8 \({}^{\rm a}\) & 96.8 \(\pm\) 0.4 \({}^{\rm a}\) & 96.9 \(\pm\) 0.5 \({}^{\rm a}\) & 231.4 \(\pm\) 3.6 \({}^{\rm a}\) & N.S. \\ \hline succininic acid & 126.9 \(\pm\) 5.4 \({}^{\rm a}\) & 28.2 \(\pm\) 0.5 \({}^{\rm a}\) & 106.8 \(\pm\) 27.8 \({}^{\rm a}\) & 48.2 \(\pm\) 0.1 \({}^{\rm a}\) & 31.1 \(\pm\) 0.1 \({}^{\rm a}\) & 158.5 \(\pm\) 5.8 \({}^{\rm a}\) & N.S. \\ \hline lactic acid & 118.0 \(\pm\) 14.9 \({}^{\rm a}\) & 26.6 \(\pm\) 0.3 \({}^{\rm a}\) & 84.8 \(\pm\) 21.6 \({}^{\rm a}\) & 12.0 \(\pm\) 0.1 \({}^{\rm a}\) & 10.3 \(\pm\) 0.1 \({}^{\rm a}\) & 139.3 \(\pm\) 7.9 \({}^{\rm a}\) & N.S. \\ \hline acetic acid & 30.0 \(\pm\) 14.4 \({}^{\rm a}\) & 3.1 \(\pm\) 0.1 \({}^{\rm a}\) & 31.3 \(\pm\) 9.4 \({}^{\rm a}\) & 3.6 \(\pm\) 0.1 \({}^{\rm a}\) & 2.8 \(\pm\) 0.01 \({}^{\rm a}\) & 49.7 \(\pm\) 7.1 \({}^{\rm a}\) & N.S. \\ \hline gallic acid & 37.8 \(\pm\) 4.3 \({}^{\rm b}\) & 21.0 \(\pm\) 1.9 \({}^{\rm c}\) & 15.5 \(\pm\) 0.3 \({}^{\rm d}\) & 35.4 \(\pm\) 0.1 \({}^{\rm b}\) & 22.6 \(\pm\) 0.1 \({}^{\rm c}\) & 54.0 \(\pm\) 1.6 \({}^{\rm a}\) & 0.0008 \\ \hline chlorogenic acid & 58.4 \(\pm\) 2.1 \({}^{\rm c}\) & 48.8 \(\pm\) 1.5 \({}^{\rm c}\) & 62.5 \(\pm\) 0.1 \({}^{\rm b}\) & 79.9 \(\pm\) 3.4 \({}^{\rm a}\) & 77.7 \(\pm\) 1.3 \({}^{\rm a}\) & 72.0 \(\pm\) 1.8 \({}^{\rm a}\) & 0.036 \\ \hline caffe acid & 14.4 \(\pm\) 1.1 \({}^{\rm b}\) & 16.7 \(\pm\) 0.1 \({}^{\rm b}\) & 12.4 \(\pm\) 0.1 \({}^{\rm b}\) & 31.4 \(\pm\) 1.3 \({}^{\rm a}\) & 27.9 \(\pm\) 0.6 \({}^{\rm a}\) & 18.7 \(\pm\) 0.4 \({}^{\rm b}\) & 0.0077 \\ \hline \(p\)-comamic acid & 13.8 \(\pm\) 0.1 \({}^{\rm a}\) & 3.8 \(\pm\) 0.2 \({}^{\rm e}\) & 9.1 \(\pm\) 0.1 \({}^{\rm c}\) & 12.0 \(\pm\) 0.1 \({}^{\rm b}\) & 14.7 \(\pm\) 0.2 \({}^{\rm a}\) & 6.4 \(\pm\) 0.1 \({}^{\rm d}\) & \(<\)0.0001 \\ \hline catechin & 1.6 \(\pm\) 0.01 \({}^{\rm a}\) & 1.6 \(\pm\) 0.02 \({}^{\rm a}\) & 1.6 \(\pm\) 0.03 \({}^{\rm a}\) & 1.6 \(\pm\) 0.01 \({}^{\rm a}\) & 1.6 \(\pm\) 0.01 \({}^{\rm a}\) & N.S. & N.S. \\ \hline epigallocatechin & 1.0 \(\pm\) 0.2 \({}^{\rm a}\) & 0.9 \(\pm\) 0.1 \({}^{\rm a}\) & 1.3 \(\pm\) 0.1 \({}^{\rm a}\) & 0.7 \(\pm\) 0.2 \({}^{\rm b}\) & 0.8 \(\pm\) 0.1 \({}^{\rm b}\) & N.S. & 0.0005 \\ \hline epigallocatechin & 3.2 \(\pm\) 0.7 \({}^{\rm a}\) & 2.4 \(\pm\) 0.7 \({}^{\rm b}\) & 4.2 \(\pm\) 0.3 \({}^{\rm a}\) & 1.0 \(\pm\) 0.1 \({}^{\rm c}\) & 3.1 \(\pm\) 1.0 \({}^{\rm b}\) & \(<\)0.0001 & \(<\)0.0001 \\ \hline quercetin-3-_O_-_ & 0.3 \(\pm\) 0.03 \({}^{\rm a}\) & 0.3 \(\pm\) 0.09 \({}^{\rm b}\) & 0.4 \(\pm\) 0.10 \({}^{\rm a}\) & 0.3 \(\pm\) 0.2 \({}^{\rm a}\) & 0.2 \(\pm\) 0.07 \({}^{\rm b}\) & 0.0515 & 0.0001 \\ \hline kaemprefol-3-_O_-_ & 0.5 \(\pm\) 0.03 \({}^{\rm a}\) & 0.5 \(\pm\) 0.03 \({}^{\rm a}\) & 0.4 \(\pm\) 0.01 \({}^{\rm c}\) & 0.6 \(\pm\) 0.02 \({}^{\rm a}\) & 0.5 \(\pm\) 0.02 \({}^{\rm b}\) & N.S. & 0.0013 \\ \hline quercetin & 0.8 \(\pm\) 0.01 \({}^{\rm b}\) & 0.9 \(\pm\) 0.03 \({}^{\rm a}\) & 0.9 \(\pm\) 0.01 \({}^{\rm a}\) & 0.9 \(\pm\) 0.05 \({}^{\rm a}\) & 0.8 \(\pm\) 0.01 \({}^{\rm b}\) & \(<\)0.0001 & \(<\)0.0001 \\ \hline kaemprefol & 1.0 \(\pm\) 0.02 \({}^{\rm a}\) & 1.0 \(\pm\) 0.01 \({}^{\rm a}\) & 1.1 \(\pm\) 0.02 \({}^{\rm a}\) & 1.0 \(\pm\) 0.01 \({}^{\rm a}\) & 1.0 \(\pm\) 0.01 \({}^{\rm a}\) & N.S. & N.S. \\ \hline malvidin-3-_O_-_ & & & & & & \\ glucose & & & & & & \\ \hline petunin-3-_O_ & & & & & & \\ glucose & & & & & & \\ & & & & & \\ \hline peonidin-3-_O_ & & & & & & \\ glucose & & & & & & \\ \hline \end{tabular}  
* Data are presented as the mean \(\pm\) SE with ANOVA _p_-value; means in rows followed by the different letters are significantly different at the 5% level of probability (_p_ \(<\) 0.05). N.S.—not statistically significant.  
\end{table}