## 3 Results
\\ \hline gallic acid & 35.0 \(\pm\) 6.1 \({}^{\mathrm{a}}\) & 17.3 \(\pm\) 2.2 \({}^{\mathrm{b}}\) & 17.0 \(\pm\) 9.0 \({}^{\mathrm{b}}\) & 14.3 \(\pm\) 14.4 \({}^{\mathrm{c}}\) & 29.1 \(\pm\) 21.3 \({}^{\mathrm{a}}\) & 33.5 \(\pm\) 0.1 \({}^{\mathrm{a}}\) & 0.0002 \\ \hline chlorogenic acid & 65.2 \(\pm\) 3.4 \({}^{\mathrm{c}}\) & 86.7 \(\pm\) 0.4 \({}^{\mathrm{bc}}\) & 65.7 \(\pm\) 11.1 \({}^{\mathrm{c}}\) & 96.1 \(\pm\) 0.1 \({}^{\mathrm{b}}\) & 108.7 \(\pm\) 0.2 \({}^{\mathrm{a}}\) & 141.7 \(\pm\) 1.1 \({}^{\mathrm{a}}\) & \textless{}0.0001 \\ \hline caffe acid & 12.9 \(\pm\) 1.7 \({}^{\mathrm{c}}\) & 13.3 \(\pm\) 0.1 \({}^{\mathrm{c}}\) & 16.9 \(\pm\) 1.0 \({}^{\mathrm{b}}\) & 31.5 \(\pm\) 3.5 \({}^{\mathrm{a}}\) & 14.1 \(\pm\) 0.8 \({}^{\mathrm{bc}}\) & 36.6 \(\pm\) 0.2 \({}^{\mathrm{a}}\) & 0.0004 \\ \hline \(p\)-comamic acid & 5.0 \(\pm\) 0.3 \({}^{\mathrm{c}}\) & 12.1 \(\pm\) 0.2 \({}^{\mathrm{a}}\) & 10.7 \(\pm\) 0.4 \({}^{\mathrm{a}}\) & 6.3 \(\pm\) 1.5 \({}^{\mathrm{b}}\) & 10.4 \(\pm\) 0.4 \({}^{\mathrm{a}}\) & 8.3 \(\pm\) 1.1 \({}^{\mathrm{b}}\) & 0.0071 \\ \hline catechin & 1.7 \(\pm\) 0.1 \({}^{\mathrm{a}}\) & 1.7 \(\pm\) 0.3 \({}^{\mathrm{a}}\) & 1.6 \(\pm\) 0.8 \({}^{\mathrm{b}}\) & 1.5 \(\pm\) 0.1 \({}^{\mathrm{b}}\) & 1.5 \(\pm\) 0.3 \({}^{\mathrm{b}}\) & 1.5 \(\pm\) 0.1 \({}^{\mathrm{b}}\) & \textless{}0.0001 \\ \hline epigallocatechin & 2.0 \(\pm\) 0.1 \({}^{\mathrm{b}}\) & 1.5 \(\pm\) 0.1 \({}^{\mathrm{c}}\) & 1.3 \(\pm\) 0.6 \({}^{\mathrm{c}}\) & 3.8 \(\pm\) 0.1 \({}^{\mathrm{a}}\) & 1.9 \(\pm\) 0.1 \({}^{\mathrm{b}}\) & 0.3 \(\pm\) 0.1 \({}^{\mathrm{d}}\) & \textless{}0.0001 \\ \hline epigallocatechin & 3.8 \(\pm\) 0.1 \({}^{\mathrm{a}}\) & 3.1 \(\pm\) 0.1 \({}^{\mathrm{a}}\) & 0.8 \(\pm\) 0.1 \({}^{\mathrm{a}}\) & 3.9 \(\pm\) 0.1 \({}^{\mathrm{a}}\) & 1.4 \(\pm\) 0.2 \({}^{\mathrm{b}}\) & 1.0 \(\pm\) 0.1 \({}^{\mathrm{c}}\) & 0.0001 \\ \hline quercetin-3-O- & 0.1 \(\pm\) 0.01 \({}^{\mathrm{b}}\) & 0.3 \(\pm\) 0.01 \({}^{\mathrm{a}}\) & 0.2 \(\pm\) 0.01 \({}^{\mathrm{b}}\) & 0.3 \(\pm\) 0.01 \({}^{\mathrm{a}}\) & 0.1 \(\pm\) 0.01 \({}^{\mathrm{b}}\) & 0.1 \(\pm\) 0.01 \({}^{\mathrm{b}}\) & \textless{}0.0001 \\ glucoside & 0.5 \(\pm\) 0.01 \({}^{\mathrm{b}}\) & 1.0 \(\pm\) 0.02 \({}^{\mathrm{a}}\) & 0.6 \(\pm\) 0.02 \({}^{\mathrm{b}}\) & 1.1 \(\pm\) 0.01 \({}^{\mathrm{a}}\) & 0.6 \(\pm\) 0.01 \({}^{\mathrm{b}}\) & 0.5 \(\pm\) 0.01 \({}^{\mathrm{b}}\) & \textless{}0.0001 \\ \hline quercetin & 0.9 \(\pm\) 0.02 \({}^{\mathrm{b}}\) & 0.7 \(\pm\) 0.01 \({}^{\mathrm{b}}\) & 1.2 \(\pm\) 0.01 \({}^{\mathrm{a}}\) & 0.8 \(\pm\) 0.02 \({}^{\mathrm{b}}\) & 1.1 \(\pm\) 0.02 \({}^{\mathrm{a}}\) & 1.1 \(\pm\) 0.02 \({}^{\mathrm{a}}\) & \textless{}0.0001 \\ \hline kaempferol & 1.1 \(\pm\) 0.01 \({}^{\mathrm{a}}\) & 1.0 \(\pm\)A similar trend was observed for phenolic acids. The following individual compounds were identified in the examined samples: gallic, chlorogenic, \(\mathbf{p}\)-coumaric, and caffeic acids (Table 2). The conventional French wines contained significantly more chlorogenic (\(p\)-value \(<\) 0.0001) and caffeic (\(p\) \(<\) 0.0001) acids. However, compared to the conventional samples, the organic samples contained significantly more \(\mathbf{p}\)-coumaric acid (\(p\)-value = 0.027). Among the flavonoids, seven individual compounds were identified in French wines. The organic samples were characterized by a statistically significant content of catechin (\(p\)-value \(<\) 0.0001), epigallocatechin gallate (\(p\) = 0.0013), quercetin-3-\(\mathbf{O}\)-rutinoside (\(p\)-value \(<\) 0.0001), and quercetin (\(p\)-value = 0.0001). However, the conventional French wines contained more epigallocatechin (\(p\)-value = 0.0015) and kaempfer (\(p\)-value \(<\) 0.0001). Among the anthocyanins, the presence of three pigments was confirmed, including malvidin-3-\(\mathbf{O}\)-glucose, petunin-3-\(\mathbf{O}\)-glucose, and peonidin-3-\(\mathbf{O}\)-glucose (Table 3).