The total anthocyanin contents were measured by the colorimetric method [31] (link). One milliliter of the examined wine sample was mixed with 50 mL of the extractant mixture (1.5 Mol HCl and methanol v:v 85:15). Next, the samples were mixed on a vortex (326 M; Marki, Poland) and centrifuged (Hermle Z 300 K; Wroclaw, Poland) for 10 min at 5500 rpm and 0 • C. After that, the samples were transferred into 100 mL volumetric flasks and filled with the extracted mixture. Ten milliliters of the sample was transported to the next (smaller) volumetric flask (25 mL), after which the mixture was filled again. After sample mixing (upward and downward), the sample was transferred to a glass cuvette. The absorbance was measured at 530 nm. The total anthocyanin content was calculated using the mathematical formula obtained from the calibration curve of delphinidin (delphinidin chloride), R 2 = 0.9987), and the results are presented as mg/L of wine. y = (752.82 × (absorbance) + 0.7655) × 2.5