@article{Han_Ju_Ruan_Zhao_Yue_Zhuang_Qin_2017, title={Color, anthocyanin, and antioxidant characteristics of young wines produced from spine grapes (<em>Vitis davidii</em> Foex) in China}, volume={61}, url={https://foodandnutritionresearch.net/index.php/fnr/article/view/1228}, abstractNote={<p>Background: Spine grape has gained attention in the field of wine science due to its good<br>growth characteristics. Spine grape wine has been made by local residents for a long time.<br>However, the scientific evaluation of spine wine has not been systemically documented compared<br>to Vitis vinifera grape wines<br>Methods: We compared 11 spine wines from south China (W1–W11) with 7 high-quality international<br>wines (W12–W18). The total phenolic content, the total anothcyanin content and the<br>antioxidant activity of these wines were analyzed and compared. Meanwhile, anthocyanin profiles<br>of these wines were also documented.<br>Results: Compared with other wines most of the spine wines had a strong red intensity with a<br>blue hue. Malvidin-3,5-O-diglucoside and malvidin-3-O-(6-O-coumaroyl)-glucoside-5-glucoside<br>appeared to be the major anthocyanins in these wines. The scavenging capacity analyses of<br>these wines using ABTS, DPPH, and CUPRAC assays indicated that spine wines possessed high<br>antioxidant properties, especially spine wine W3, W4, W6 and W8. Their high antioxidant properties<br>were mainly related to the high levels of the total phenolic content and anthocyanins.<br>Conclusion: These results suggested that spine wine might be considered a good wine source for<br>the Chinese wine industry and provided useful information on the knowledge of spine grape.</p&gt;}, journal={Food & Nutrition Research}, author={Han Fuliang and Ju Yanlun and Ruan Xianrui and Zhao Xianfang and Yue Xiaofeng and Zhuang Xifu and Qin Minyang}, year={2017}, month={Jul.} }