Table 3.

Phenolic composition (mg/g extract)of the investigated grape cane extracts.

Species/cultivars	GA a	PA	VA	SYA	CAT	EC	RES
V. amurensis
Shuangyou	0.28 ± 0.01 c	1.19 ± 0.05 g	0.42 ± 0.02 f	0.93 ± 0.04 c	5.64 ± 0.22 b	5.98 ± 0.23 c	10.95 ± 0.43 b
Shuanghong	0.42 ± 0.02 f	0.89 ± 0.03 c	0.39 ± 0.02 de	0.84 ± 0.03 b	6.88 ± 0.27 d	7.02 ± 0.28 d	9.88 ± 0.39 b
Beibinghong	0.37 ± 0.01 e	0.98 ± 0.04 de	0.37 ± 0.01 cd	0.88 ± 0.03 bc	7.24 ± 0.28 de	7.55 ± 0.30 e	12.32 ± 0.48 c
V. pentagona
Maoputao	0.41 ± 0.03 f	0.91 ± 0.04 c	0.40 ± 0.02 ef	0.58 ± 0.02 a	6.21 ± 0.24 c	6.03 ± 0.24 c	14.33 ± 0.56 ef
V. davidii
Junzi	0.43 ± 0.03 f	1.32 ± 0.05 h	0.45 ± 0.02 g	1.07 ± 0.04 d	12.34 ± 0.48 g	11.22 ± 0.44 g	7.33 ± 0.28 a
Baiyu w	0.44 ± 0.02 f	1.03 ± 0.04 ef	0.39 ± 0.02 de	0.89 ± 0.03 bc	9.32 ± 0.37 f	9.01 ± 0.35 f	6.58 ± 0.26 a
V. vinifera
Cabernet Sauvignon	0.41 ± 0.01 f	0.93 ± 0.04 cd	0.42 ± 0.02 f	1.22 ± 0.05 e	6.32 ± 0.25 c	6.15 ± 0.24 c	13.58 ± 0.53 de
Hongmeigui	0.33 ± 0.03 d	0.68 ± 0.03 b	0.37 ± 0.01 cd	0.88 ± 0.03 bc	7.03 ± 0.28 de	6.87 ± 0.27 d	15.42 ± 0.60 f
Pinot Noir	0.35 ± 0.03 de	1.08 ± 0.04 f	0.35 ± 0.01 c	1.02 ± 0.04 d	7.52 ± 0.30 e	7.12 ± 0.28 de	18.99 ± 0.75 g
Chardonnay w	0.17 ± 0.01 a	0.53 ± 0.02 a	0.29 ± 0.01 b	0.93 ± 0.04 c	4.29 ± 0.17 a	4.11 ± 0.17 a	12.64 ± 0.50 cd
Victoria Blanc w	0.24 ± 0.01 b	0.69 ± 0.03 b	0.25 ± 0.01 a	0.88 ± 0.03 bc	5.31 ± 0.21 b	4.98 ± 0.20 b	13.33 ± 1.45 cd

^a Values (mean ± SD, n = 3; mg/g dry extract) with the same lowercases are not significantly different within each column according to Duncan's new multiple range test (p < 0.05). GA, gallic acid; PA, protocatechuic acid; VA, vanillic acid; SYA, syringic acid; CAT, (+)-catechin; EC, (−)-epicatechin; RES, trans-resveratrol.

^w White grape cultivars. Others are red ones.