Comparison of phenolic and chromatic characteristics of dry red wines made from native Chinese grape species and <i>vitis vinifera</i>

<p>The phenolic and chromatic characteristics of dry red wines made from native Chinese species (<i>Vitis amurensis</i> and its hybrids, and <i>V. davidii</i>) and <i>V. vinifera</i> were evaluated by high-performance liquid chromatography/triple-quadrupole tandem mass spectrometry and spectrophotometer, respectively. <i>V. amurensis</i> and its hybrids wines had higher phenolic percentage of non-coumaroylated 3, 5-<i>O</i>-diglucosidic anthocyanins, <i>V. davidii</i> wines had higher phenolic percentage of coumaroylated 3, 5-<i>O</i>-diglucosidic anthocyanins, kaempferol-3-<i>O</i>-glucoside, and quercetin-3-<i>O</i>-rhamnoside, <i>V. vinifera</i> wines had higher phenolic percentage offlavan-3-ols and 3-<i>O</i>-monoglucosidic anthocyanins. Wines of native Chinese species had relatively higher blue % value and lower red % value. By the use of principal component analysis and Pearson correlation analysis, specific phenolic compounds could be recognized as phenolic fingerprints of different wines, which not only play an important role in wine differentiation, but also explain their chromatic differences.</p>