8808
After 6 months in the bottle , the enzyme - treated wines had lower phenolic acid concentrations than had the control and mash - heated wines , but no significant ( p < 0 . 05 ) differences were found in the concentration of total phenolic acids between the control and mash - heated wines .
 Chemical: phenolic acid; Chemical: phenolic acids
Please list all entity words in the text that fit the category.Output format is "type1: word1; type2: word2". 
Option: Chemical 
Text: {0} 
Answer:
 Chemical: phenolic acid; Chemical: phenolic acids