{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,21]],"date-time":"2026-05-21T11:04:15Z","timestamp":1779361455544,"version":"3.51.4"},"reference-count":33,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2011,12,19]],"date-time":"2011-12-19T00:00:00Z","timestamp":1324252800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2012,1]]},"abstract":"<jats:p>\n                    <jats:bold>Abstract:\u2003<\/jats:bold>\n                    Wines made from 3 spine grape (\n                    <jats:italic>Vitis davidii<\/jats:italic>\n                    Foex) genotypes\u2014Junzi 1# (JZ 1#), Junzi 2# (JZ 2#), and Liantang (LT)\u2014and Cherokee rose (\n                    <jats:italic>Rosa laevigata<\/jats:italic>\n                    Michx., CR) were evaluated for their phenolics composition and antioxidant activities by several assays, including 2,2\u2032\u2010azino\u2010bis\u2010(3\u2010ethylbenzothiazoline\u20106\u2010sulfonic acid) diammonium salt (ABTS scavenging capacity, cupric ion reducing antioxidant capacity, and metal\u2010chelating capacity). The results showed that CR wine had higher contents of total phenolics, total flavonoids, and oligomeric proanthocyanidins than the 3 spine grape genotype wines and Cabernet Sauvignon (CS) wine. Among the 3 varieties of spine grape wines, JZ 1# had higher contents than the 2 other genotypes. Moreover, the total monomeric anthocyanins in JZ 1# was about 4.5\u2010fold higher than those in CS wine and CR wine. A significance analysis demonstrated that the antioxidant capacity (as measured by the ABTS scavenging capacity and cupric ion reducing antioxidant capacity) of CR wine was significantly higher than that of the control and spine grape wines. With respect to metal\u2010chelating capacity, the CR wine was the strongest amongst all the wine samples tested, followed by JZ 1#. This indicates that CR and JZ 1# wines can potentially be considered as wild fruit wines with abundant phenolic compounds and antioxidant activities.\n                  <\/jats:p>\n                  <jats:p>\n                    <jats:bold>Practical Application:\u2003<\/jats:bold>\n                    Spine grape (\n                    <jats:italic>Vitis davidii<\/jats:italic>\n                    Foex) and Cherokee rose (\n                    <jats:italic>Rosa laevigata<\/jats:italic>\n                    Michx.) are 2 species of important wild plants in South China. However, they have not yet been effectively developed and utilized. Recently, some researchers attempted to convert their juice to wine. We anticipate that this research will provide sufficient experimental evidence for their good antioxidant activity and potential for further development and utilization.\n                  <\/jats:p>","DOI":"10.1111\/j.1750-3841.2011.02499.x","type":"journal-article","created":{"date-parts":[[2011,12,19]],"date-time":"2011-12-19T13:43:59Z","timestamp":1324302239000},"source":"Crossref","is-referenced-by-count":38,"title":["Phenolics Composition and Antioxidant Activity of Wine Produced from Spine Grape (\n                    <i>Vitis davidii<\/i>\n                    Foex) and Cherokee Rose (\n                    <i>Rosa laevigata<\/i>\n                    Michx.) Fruits from South 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