## 2 Results and Discussion
### Phenolic Compounds
#### 2.3.1 Non-Anthocyanin Phenolic Compounds
\begin{table}
\begin{tabular}{l c c c c} \hline \hline \multirow{2}{*}{**Non-Anthocyanin**} & \multicolumn{2}{c}{**Fermentation**} & \multicolumn{2}{c}{**One-Year Aging**} \\ \cline{2-5}  & **Control** & **Freeze Concentration** & **Control** & **Freeze Concentration** \\ \hline _Flaun-3-ols_ & & & & \\ Catechin & 46.91 \(\pm\) 5.39 b & 64.70 \(\pm\) 6.28 a & 40.44 \(\pm\) 4.16 b & 38.44 \(\pm\) 2.90 b \\ Epicatechin & 12.79 \(\pm\) 1.02 b & 18.21 \(\pm\) 3.09 a & 12.86 \(\pm\) 1.10 b & 12.89 \(\pm\) 1.56 b \\ Procyanidin B2 & 16.27 \(\pm\) 0.22 a & 15.10 \(\pm\) 0.58 a & 14.62 \(\pm\) 2.20 a & 17.66 \(\pm\) 1.93 a \\ Procyanidin B1 & 13.41 \(\pm\) 1.05 a & 9.43 \(\pm\) 0.97 b & 14.22 \(\pm\) 1.69 a & 14.00 \(\pm\) 1.47 a \\ (\(-\))-Gallocatechin & 2.53 \(\pm\) 0.11 a & 2.67 \(\pm\) 0.33 a & 2.20 \(\pm\) 0.24 a & 2.19 \(\pm\) 0.26 a \\ (\(-\))-Epigallocatechin & 2.36 \(\pm\) 0.44 a & 1.74 \(\pm\) 0.34 a & 2.05 \(\pm\) 0.34 a & 1.59 \(\pm\) 0.16 a \\ Epicatechin gallate & 0.24 \(\pm\) 0.01 c & 1.28 \(\pm\) 0.22 a & 0.60 \(\pm\) 0.10 b & 0.22 \(\pm\) 0.01 c \\ _Total_ & & 94.51 \(\pm\) 8.02 b & 113.13 \(\pm\) 9.56 a & 87.00 \(\pm\) 9.83 b & 87.00 \(\pm\) 8.26 b \\ \hline _Flavonols_ & & & & \\ Quercetin-3-O-glucuron & 13.13 \(\pm\) 1.5 a & 11.06 \(\pm\) 1.42 a & 9.97 \(\pm\) 1.25 a & 10.71 \(\pm\) 1.13 a \\ Quercetin-3-O-glucose & 5.26 \(\pm\) 0.30 a & 5.94 \(\pm\) 0.41 a & 2.67 \(\pm\) 0.58 b & 2.69 \(\pm\) 0.30 b \\ Quercetin & 7.03 \(\pm\) 0.79 b & 2.97 \(\pm\) 0.19 c & 9.54 \(\pm\) 0.71 a & 10.04 \(\pm\) 1.23 a \\ Myricotin & 2.99 \(\pm\) 0.43 b & 2.32 \(\pm\) 0.17 b & 4.42 \(\pm\) 0.45 a & 5.55 \(\pm\) 0.60 a \\ Isondhametin-3-O-glucose & 1.55 \(\pm\) 0.13 a & 1.71 \(\pm\) 0.2 a & 1.24 \(\pm\) 0.28 a & 1.04 \(\pm\) 0.16 b \\ Quercetin-3-O-galactoside & 1.76 \(\pm\) 0.17 a & 1.68 \(\pm\) 0.22 a & 1.19 \(\pm\) 0.09 b & 0.90 \(\pm\) 0.13 b \\ Quercetin-3-O-rutinoside & nd & 1.37 \(\pm\) 0.23 a & 0.12 \(\pm\) 0.01 b & 0.09 \(\pm\) 0.01 b \\ Kaempfer-3-O-glucose & 0.64 \(\pm\) 0.09 b & 1.16 \(\pm\) 0.09 a & 0.20 \(\pm\) 0.01 c & 0.19 \(\pm\) 0.01 c \\ Quercetin-3-O-hammetin & nd & 0.32 \(\pm\) 0.04 a & 0.31 \(\pm\) 0.04 a & 0.36 \(\pm\) 0.05 a \\ Taxifolia1 & 0.49 \(\pm\) 0.06 a & 0.31 \(\pm\) 0.05 b & 0.37 \(\pm\) 0.04 b & 0.45 \(\pm\) 0.03 a \\ Isorhammetin & 0.21 \(\pm\) 0.03 c & 0.07 \(\pm\) 0.01 d & 0.34 \(\pm\) 0.02 b & 0.42 \(\pm\) 0.02 a \\ Kaempfer & tr & tr & 0.19 \(\pm\) 0.02 b & 0.38 \(\pm\) 0.06 a \\ _Total_ & & 33.05 \(\pm\) 3.00 a & _28.93 \(\pm\) 2.47 a_ & _30.55 \(\pm\) 3.20 a_ & 32.83 \(\pm\) 3.69 a \\ \hline _Phenolic acids_ & & & & \\ Gallic acid & 16.57 \(\pm\) 0.95 a & 13.98 \(\pm\) 1.96 b & 4.91 \(\pm\) 0.47 c & 4.63 \(\pm\) 0.50 c \\ Syringic acid & 2.12 \(\pm\) 0.21 b & 2.75 \(\pm\) 0.31 a & 1.62 \(\pm\) 0.32 b & 2.15 \(\pm\) 0.04 b \\ Gentisc acid & 0.96 \(\pm\) 0.08 b & 1.29 \(\pm\) 0.05 a & 0.09 \(\pm\) 0.02 c & 0.13 \(\pm\) 0.01 c \\ Caffeic acid & 3.22 \(\pm\) 0.20 c & 0.96 \(\pm\) 0.09 d & 8.90 \(\pm\) 0.15 a & 6.77 \(\pm\) 0.35 b \\ Vanillic acid & 0.48 \(\pm\) 0.05 a & b & 0.53 \(\pm\) 0.06 a & 0.30 \(\pm\) 0.05 c & 0.36 \(\pm\) 0.06 b \\ Ferulic acid & 0.17 \(\pm\) 0.01 c & 0.18 \(\pm\) 0.02 c & 0.76 \(\pm\) 0.06 b & 0.98 \(\pm\) 0.04 a \\ \(p\)-Hydroxybenzoic acid & 0.03 \(\pm\) 0.01 c & 0.05 \(\pm\) 0.01 b & 0.05 \(\pm\) 0.01 b & 0.09 \(\pm\) 0.01 a \\ \(p\)-Cumaric acid & 0.25 \(\pm\) 0.02 b & 0.03 \(\pm\) 0.01 c & 1.41 \(\pm\) 0.21 a & 1.62 \(\pm\) 0.17 a \\ _Total_ & & 23.79 \(\pm\) 1.51 a & _19.76 \(\pm\) 1.76 b_ & _18.03 \(\pm\) 0.96 b_ & 16.72 \(\pm\) 1.05 b \\ \hline _Stilunes_ & & & & \\ _cis_-Piceid & 1.62 \(\pm\) 0.26 a & 1.38 \(\pm\) 0.09 a & 0.76 \(\pm\) 0.16 b & 0.95 \(\pm\) 0.06 b \\ _trans_-Piceid & 1.08 \(\pm\) 0.03 a & 0.93 \(\pm\) 0.15 a & 0.16 \(\pm\) 0.01 c & 0.49 \(\pm\) 0.06 b \\ _cis_-Resveratrol & 1.77 \(\pm\) 0.32 a & 1.83 \(\pm\) 0.13 a & 1.39 \(\pm\) 0.09 b & 0.57 \(\pm\) 0.03 c \\ _trans_-Resveratrol & 0.95 \(\pm\) 0.14 a & 1.14 \(\pm\) 0.06 a & 0.71 \(\pm\) 0.13 b & 0.42 \(\pm\) 0.04 c \\ Picentannol & 0.34 \(\pm\) 0.03 a & 0.17 \(\pm\) 0.02 b & 0.10 \(\pm\) 0.01 c & 0.14 \(\pm\) 0.02 b \\ _Total_ & 5.76 \(\pm\) 0.79 a & 5.46 \(\pm\)A total of 12 flavonoids were detected after the wine fermentation.