Characterization of phenolic compounds in organically grown orchard wines

由于消费者对食品和健康之间关系的认识不断提高，加拿大所有地区对有机食品的需求和消费都在继续增长。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有所增加。这项由En SantéOrganic Winery and Meadery和艾伯塔大学合作的项目旨在表征和量化有机果园葡萄酒中的酚类化合物，并确定葡萄酒的抗氧化能力。酚类是一种天然产物，被认为有助于植物性食品的健康促进特性。因此，这项研究将解决消费者提出的关于有机果园葡萄酒对健康有益的问题，并帮助En Santé有机酒庄和Meadery基于科学可靠的数据来推广他们的产品。

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.