2. Experimental procedures
2.1. Samples
Sixty-two, commercially available, single variety red wines were acquired and stored at 4 °C, in the dark prior to analysis. These wines were divided into the following styles Shiraz (n = 30), Cabernet Sauvignon (n = 9), Pinot Noir (n = 6), Merlot (n = 6), Sangiovese (n = 6) and Tempranillo (n = 5).