Effects of Different Brewing Technologies on Polyphenols and Aroma Components of Black Chokeberry Wine.

As shown in Figure 2 , the results indicated that regarding the content of the cyanidin-3- O -galactoside, cyanidin-3- O -glucoside and cyanidin-3- O -arabinoside, the five wines showed a trend of increasing and then decreasing during the alcoholic fermentation and maturation period.

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The total polyphenols, total proanthocyanidins, total anthocyanins and total flavonoids of the five wines showed an overall trend of increasing during the alcoholic fermentation and then decreasing during the fermentation and maturation stages of the black chokeberry wines.

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