Characterization of phenolic compounds in organically grown orchard wines

由于消费者日益认识到食品与健康之间的关系，加拿大所有地区对有机食品的需求和消费继续增长。最近的数据还显示，人们对果园酒等非传统酒精饮料的兴趣日益浓厚。En sant<s:1>有机酒庄和Meadery与阿尔伯塔大学的合作项目旨在对有机果园葡萄酒中的酚类化合物进行表征和量化，并确定葡萄酒的抗氧化能力。酚类物质是天然产物，被认为有助于促进植物性食品的健康特性。因此，这项研究将解决消费者提出的关于有机果园葡萄酒的健康益处的问题，并帮助En sant<s:1>有机酒庄和米德拉以科学可靠的数据为基础推广他们的产品。

As a result of increasing consumer awareness of the relationship between food and health, the demand for, and consumption of, organic foods continues to grow in all regions of Canada. Recent data also reveals an increased interest in non-traditional alcoholic beverages such as orchard wines. This collaborative project between En Santé Organic Winery and Meadery and the University of Alberta aims at the characterization and quantification of phenolic compounds in organically grown orchard wines and at the determination of the antioxidant capacity of the wines. Phenolics are natural products which are assumed to contribute to the health-promoting properties of plant-derived foods. Thus, this research will address questions raised by consumers about health benefits of organic orchard wines and help En Santé Organic Winery and Meadery to promote their products based on scientifically sound data.