## 3 Results
\begin{table}
\begin{tabular}{l c c c c c c c} \hline \hline \multicolumn{1}{c}{**Experimental**} & \multicolumn{4}{c}{**Organic Wines**} & \multicolumn{4}{c}{**Conventional Wines**} \\ \cline{2-7} \multicolumn{1}{c}{**Combination/Groups**} & **Cabernet** & **Merlot** & **Syrah** & **Cabernet** & **Merlot** & **Syrah** & **\(p\)-Value** \\ \hline total organic acids & 516.6 \(\pm\) 3.0 \({}^{\text{a}}\) & 147.9 \(\pm\) 1.6 \({}^{\text{c}}\) & 395.9 \(\pm\) 3.7 \({}^{\text{b}}\) & 182.0 \(\pm\) 2.4 \({}^{\text{c}}\) & 186.2 \(\pm\) 3.7 \({}^{\text{c}}\) & 585.4 \(\pm\) 3.5 \({}^{\text{a}}\) & \textless{}0.0001 \\ \hline total polyphenols & 490.1 \(\pm\) 0.3 \({}^{\text{a}}\) & 391.1 \(\pm\) 2.5 \({}^{\text{b}}\) & 403.8 \(\pm\) 1.5 \({}^{\text{a}}\) & 436.7 \(\pm\) 2.1 \({}^{\text{a}}\) & 385.8 \(\pm\) 7.9 \({}^{\text{c}}\) & 389.1 \(\pm\) 1.8 \({}^{\text{c}}\) & 0.0075 \\ \hline total flavonoids & 358.4 \(\pm\) 0.9 \({}^{\text{a}}\) & 334.5 \(\pm\) 5.0 \({}^{\text{a}}\) & 298.4 \(\pm\) 1.3 \({}^{\text{a}}\) & 256.7 \(\pm\) 0.3 \({}^{\text{b}}\) & 251.0 \(\pm\) 4.2 \({}^{\text{b}}\) & 243.4 \(\pm\) 2.6 \({}^{\text{b}}\) & 0.004 \\ \hline total anthocyanins & 249.8 \(\pm\) 0.8 \({}^{\text{a}}\) & 260.3 \(\pm\) 2.5 \({}^{\text{a}}\) & 254.0 \(\pm\) 3.8 \({}^{\text{a}}\) & 180.6 \(\pm\) 1.5 \({}^{\text{a}}\) & 177.4 \(\pm\) 1.8 \({}^{\text{a}}\) & 188.5 \(\pm\) 2.2 \({}^{\text{a}}\) & N.S. \\ \hline dry matter & 2.14 \(\pm\) 0.03 \({}^{\text{a}}\) & 2.44 \(\pm\) 0.03 \({}^{\text{a}}\) & 2.98 \(\pm\) 0.01 \({}^{\text{a}}\) & 2.66 \(\pm\) 0.01 \({}^{\text{a}}\) & 2.62 \(\pm\) 0.03 \({}^{\text{a}}\) & 2.45 \(\pm\) 0.05 \({}^{\text{a}}\) & N.S. \\ \hline Experimental & & & & & & & \\ \begin{tabular}{l} Combination/Groups \\ of Compounds \\ \end{tabular} & Organic wines & Conventional & Cabernet & Merlot & Syrah & \
\begin{tabular}{l} \(p\)-value \\ (organic and \\ conventional) \\ \end{tabular} &
\begin{tabular}{l} \(p\)-value \\ (cultivar) \\ \end{tabular} \\ \hline total organic acids & 353.5 \(\pm\) 62.7 \({}^{\text{a}}\) & 317.8 \(\pm\) 77.3 \({}^{\text{b}}\) & 349.3 \(\pm\) 78.9 \({}^{\text{b}}\) & 167.0 \(\pm\) 9.8 \({}^{\text{c}}\) & 490.6 \(\pm\) 47.4 \({}^{\text{a}}\) & 0.0001 & \textless{}0.0001 \\ \hline total polyphenols & 428.3 \(\pm\) 18.0 \({}^{\text{a}}\) & 403.8 \(\pm\) 9.9 \({}^{\text{b}}\) & 463.4 \(\pm\) 12.7 \({}^{\text{a}}\) & 388.4 \(\pm\) 4.4 \({}^{\text{b}}\) & 396.4 \(\pm\) 3.9 \({}^{\text{b}}\) & 0.0011 & \textless{}0.0001 \\ \hline total flavonoids & 330.5 \(\pm\) 10.2 \({}^{\text{a}}\) & 250.4 \(\pm\) 2.8 \({}^{\text{b}}\) & 307.6 \(\pm\) 24.0 \({}^{\text{a}}\) & 292.8 \(\pm\) 21.1 \({}^{\text{b}}\) & 270.9 \(\pm\) 13.8 \({}^{\text{b}}\) & \textless{}0.0001 & 0.0003 \\ \hline total anthocyanins & 254.7 \(\pm\) 2.3 \({}^{\text{a}}\) & 182.2 \(\pm\) 2.2 \({}^{\text{b}}\) & 215.2 \(\pm\) 16.3 \({}^{\text{a}}\) & 218.9 \(\pm\) 20.8 \({}^{\text{a}}\) & 221.3 \(\pm\) 16.5 \({}^{\text{a}}\) & \textless{}0.0001 & N.S. \\ \hline dry matter & 2.52 \(\pm\) 0.14 \({}^{\text{a}}\) & 2.58 \(\pm\) 0.04 \({}^{\text{a}}\) & 2.40 \(\pm\) 0.13 \({}^{\text{b}}\) & 2.53 \(\pm\) 0.05 \({}^{\text{b}}\) & 2.71 \(\pm\) 0.14 \({}^{\text{a}}\) & 0.043 & 0.0008 \\ \hline \hline \end{tabular}
\end{table} 
Table 2: The content of dry matter (g/100 mL), total organic acids (g/L), and polyphenols (mg/L) in different kinds of Italian wines from organic and conventional production.