## 3 Results and Discussion
### Chromatic Parameters and Phenolic Compounds
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Compound** & **Jiaodong Peninsula** & **Bohai Bay** & **Huazinho Basin** & **Loess Plateau** & **Xinjiang** \\ \hline Myricetin-3-O-galactoside & 0.04 \(\pm\) 0.09 a & 0.08 \(\pm\) 0.19 a & 0.05 \(\pm\) 0.11 a & 0.07 \(\pm\) 0.09 a & 0.17 \(\pm\) 0.30 a \\ Myricetin-3-O-glucose & 2.38 \(\pm\) 1.31 b & 1.97 \(\pm\) 4.19 b & 2.71 \(\pm\) 2.73 b & 1.62 \(\pm\) 1.59 b & 14.68 \(\pm\) 3.83 a \\ Dihydroquercetin & 1.40 \(\pm\) 0.66 a & 0.95 \(\pm\) 0.50 ab & 1.00 \(\pm\) 0.45 ab & 0.82 \(\pm\) 0.50 ab & 0.63 \(\pm\) 0.38 b \\ Quercetin-3-O-glucuron & 0.53 \(\pm\) 0.46 c & 1.40 \(\pm\) 2.45 bc & 1.68 \(\pm\) 1.44 bc & 3.04 \(\pm\) 2.36 ab & 5.10 \(\pm\) 2.26 a \\ Quercetin-3-O-galactoside & 0.20 \(\pm\) 0.19 b & 0.27 \(\pm\) 0.57 b & 0.29 \(\pm\) 0.32 b & 0.38 \(\pm\) 0.28 ab & 0.84 \(\pm\) 0.61 a \\ Quercetin-3-O-glucose & 0.00 \(\pm\) 0.00 b & 0.02 \(\pm\) 0.04 b & 0.08 \(\pm\) 0.26 b & 0.00 \(\pm\) 0.00 b & 4.66 \(\pm\) 4.13 a \\ Dihydrokeampferol & 0.44 \(\pm\) 0.10 a & 0.52 \(\pm\) 0.24 a & 0.63 \(\pm\) 0.21 a & 0.51 \(\pm\) 0.26 a & 0.53 \(\pm\) 0.28 a \\ Syringeti-3-O-glucose & 2.65 \(\pm\) 0.62 b & 3.36 \(\pm\) 0.76 b & 2.72 \(\pm\) 0.94 b & 4.69 \(\pm\) 1.22 a & 4.39 \(\pm\) 0.89 a \\ Isorhamenti-3-O-glucose & 0.08 \(\pm\) 0.13 b & 0.19 \(\pm\) 0.48 b & 0.14 \(\pm\) 0.34 b & 0.07 \(\pm\) 0.19 b & 1.58 \(\pm\) 1.04 a \\ Procyanin B1 & 32.91 \(\pm\) 9.91 ab & 36.35 \(\pm\) 27.27 ab & 35.66 \(\pm\) 8.64 b & 25.87 \(\pm\) 19.83 b & 44.06 \(\pm\) 15.36 a \\ Galluccatechin & 4.26 \(\pm\) 2.02 ab & 2.25 \(\pm\) 0.54 c & 2.85 \(\pm\) 1.06 bc & 2.36 \(\pm\) 1.34 c & 4.36 \(\pm\) 0.55 a \\ Catechin & 24.57 \(\pm\) 8.43 a & 28.26 \(\pm\) 14.4 a & 20.03 \(\pm\) 1.41 a & 19.29 \(\pm\) 10.50 a & 28.05 \(\pm\) 12.67 a \\ Procyanin C1 & 5.38 \(\pm\) 3.55 ab & 6.50 \(\pm\) 6.57 a & 4.88 \(\pm\) 2.36 ab & 2.14 \(\pm\) 3.50 b & 8.13 \(\pm\) 6.91 a \\ Procyanin B2 & 12.71 \(\pm\) 5.04 ab & 15.62 \(\pm\) 11.53 a & 13.49 \(\pm\) 3.88 ab & 8.98 \(\pm\) 7.70 b & 18.31 \(\pm\) 7.84 a \\ Epictechnic & 39.99 \(\pm\) 16.27 ab & 43.69 \(\pm\) 23.87 a & 30.09 \(\pm\) 8.80 ab & 25.55 \(\pm\) 17.65 b & 42.53 \(\pm\) 17.50 ab \\ Gallic acid & 19.95 \(\pm\) 5.87 bc & 12.95 \(\pm\) 9.55 c & 31.93 \(\pm\) 9.98 & 25.30 \(\pm\) 15.63 ab & 25.30 \(\pm\) 5.92 ab \\ Prototatechin acid & 1.38 \(\pm\) 0.57 a & 1.61 \(\pm\) 1.11 a & 2.69 \(\pm\) 3.41 a & 2.17 \(\pm\) 1.35 a & 0.89 \(\pm\) 0.36 a \\
2-Hydroxybenzoic acid & 0.12 \(\pm\) 0.10 ab & 0.08 \(\pm\) 0.16 ab & 0.24 \(\pm\) 0.29 a & 0.12 \(\pm\) 0.13 ab & 0.00 \(\pm\) 0.00 b \\ Caffe acid & 10.00 \(\pm\) 5.14 a & 12.06 \(\pm\) 9.27 a & 10.59 \(\pm\) 10.10 a & 8.58 \(\pm\) 8.30 a & 6.38 \(\pm\) 8.37 a \\
4-Hydrovincamic acid & 4.85 \(\pm\) 2.64 a & 5.57 \(\pm\) 1.90 a & 3.83 \(\pm\) 3.04 a & 4.31 \(\pm\) 3.12 a & 3.00 \(\pm\) 2.69 a \\ Ferulic acid & 0.05 \(\pm\) 0.06 a & 0.21 \(\pm\) 0.18 a & 0.10 \(\pm\) 0.17 a & 0.03 \(\pm\) 0.07 a & 0.09 \(\pm\) 0.12 a \\ Delphiino-3-O-glucose & 6.56 \(\pm\) 2.97 ab & 3.91 \(\pm\) 1.26 & 10.94 \(\pm\) 7.24 a & 3.78 \(\pm\) 2.59 b & 6.75 \(\pm\) 3.13 ab \\ Cyanidin-3-O-glucose & 0.44 \(\pm\) 0.14 b & 0.39 \(\pm\) 0.10 b & 1.24 \(\pm\) 0.96 a & 0.40 \(\pm\) 0.25 b & 0.43 \(\pm\) 0.13 b \\ Petunidin-3-O-glucose & 4.66 \(\pm\) 1.88 ab & 3.07 \(\pm\) 0.96 b & 6.33 \(\pm\) 4.09 a & 3.12 \(\pm\) 2.11 b & 4.33 \(\pm\) 2.51 ab \\ Penonidin-3-O-glucose & 2.47 \(\pm\) 0.79 ab & 1.73 \(\pm\) 0.69 b & 3.73 \(\pm\) 2.62 a & 1.74 \(\pm\) 1.12 b & 1.95 \(\pm\) 0.99 ab \\ Malvidin-3-O-glucose & 156.24 \(\pm\) 43.75 a & 110.71 \(\pm\) 45.35 a & 111.27 \(\pm\) 58.38 a & 120.86 \(\pm\) 105.00 a & 99.42 \(\pm\) 51.61 a \\ Delphiino-3-O- & 2.09 \(\pm\) 1.39 ab & 1.60 \(\pm\) 0.33 b & 2.71 \(\pm\) 1.37 a & 1.35 \(\pm\) 0.53 b & 2.06 \(\pm\) 1.17 ab \\ Petunidin-3-O- & 1.96 \(\pm\) 1.70 a & 1.14 \(\pm\) 0.43 a & 2.04 \(\pm\) 1.45 a & 1.03 \(\pm\) 0.89 a & 1.60 \(\pm\) 1.16 a \\ Pseudoinidin-3-O- & 1.59 \(\pm\) 0.75 a & 1.34 \(\pm\) 0.84 a & 1.49 \(\pm\) 1.12 a & 1.34 \(\pm\) 1.29 a & 1.03 \(\pm\) 0.72 a \\ Malvidin-3-O- & 78.57 \(\pm\) 34.30 a & 54.57 \(\pm\) 26.21 a & 43.45 \(\pm\) 26.85 a & 43.10 \(\pm\) 43.35 a & 46.43 \(\pm\) 30.73 a \\ Leibnizthin-3-O- & & & & & & \\ counramoylglucoside & 0.85 \(\pm\) 0.14 a & 0.71 \(\pm\) 0.09 a & 0.91 \(\pm\) 0.27 a & 0.70 \(\pm\) 0.14 a & 0.95 \(\pm\) 0.37 a \\ (_cis_ + _trans_) & & & & & \\ Petunidin-3-O- & & & & & & \\ counramoylglucoseLower concentrations of hydroxybenzoic acids (e.g., gallic acid) in JDP and BHB wines were observed (Table 4).