phenolic concentrations and antioxidant properties of wines made from north american grapes grown in china酚的浓度和抗氧化特性由北美的葡萄制成的葡萄酒进行调配,生长在中国.pdfVIP

Molecules 2012, 17, 3304-3323; doi:10.3390/molecule OPEN ACCESS molecules ISSN 1420-3049 /journal/molecules Article Phenolic Concentrations and Antioxidant Properties of Wines Made from North American Grapes Grown in China Lei Zhu 1,†, Yali Zhang 1,†, Jiajin Deng 1, Huirong Li 1 and Jiang Lu 1,2,* 1 College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; E-Mails: Zhulei610@ (L.Z.); olivia.yl.zhang@ (Y.Z.); jiajin.deng@ (J.D.) ; lihuirong173@ (H.L.) 2 Center for Viticulture and Small Fruit Research, Florida Agricultural and Mechanical University, Tallahassee, FL 32317, USA † These authors contributed equally to this work. * Author to whom correspondence should be addressed; E-Mail: j.lu.cau@; Tel./Fax: +86-10-6273-7465. Received: 4 January 2012; in revised form: 17 February 2012 / Accepted: 21 February 2012 / Published: 14 March 2012 Abstract: The characteristics of wine phenolics found in several North American and (for comparison) European grape cultivars grown in China were analyzed. This was done to find non- Vitis vinifera wines with prominent features in order to diversify the kinds of wines. The phenolic richness and antioxidant activity decreased in the order: red rose white wines. In the red wines, the American grape ‘Cynthiana’ had the highest total concentrations of phenols, anthocyanins, flavonols and phenolic acids, as well as antiox