## 3 Results and Discussion  
### Chemical Analysis  
The initial chemical characteristics of cranberry musts revealed the diversity of the three selected cultivars on the physico-chemical parameters (Table 1). The pH and Brix were not much different among the three cultivars (\(p>0.05\)). For AOC, [PERSON] and Bergman cultivars had similar values, both higher than the Pilgrim cultivar, regardless of the test conducted. [PERSON] had the highest ANC, while Bergman had the highest TPC and PAC. Among the three cultivars tested, Pilgrim had the least TPC, ANC, PAC and AOC. There have been many reports studying the chemical diversity of different cranberry cultivars, with various results of the phenolic composition of these three cultivars. Some studies reported similar performance of these three cultivars [28; 29; 30], while other articles draw out opposite conclusions [31]. Even compared with New Zealand grown cranberries (North Island), the results of our study varied on the ANC and PAC contents of these three cultivars [32]. The literature has revealed the significant effects of growing location on the phenolic compositions. A previous study compared the proanthocyanin profiles of different cranberry cultivars from different producing countries, and the results revealed more difference in growing locations than cultivars [33]. This difference in the composition in similar cultivars is possibly associated with geographical locations, and also due to the variations in climate, soil and other environmental factors. At the end of fermentation, the average ethanol content of the final cranberry wine products was 3.72% \(\pm\) 0.44%. The alcoholic contents were not much diversified among samples because of the Brix adjustment of the musts before fermentation. The degree of alcohol was low as we pursued, as we aimed to produce low alcoholic functional beverage (3.5% to 4% Alc), targeting females as the main consumers. The pH and titratable acidity (TA) of wines were 3.06 \(\pm\) 0.06 and 1.34 \(\pm\) 0.10 g tartaric acid /100 mL, respectively, which are similar to the musts before fermentation. The total AOC values of the nine wine samples produced were compared using the FRAP and ABTS assays (Figure 1D). The ABTS and FRAP results were in a similar range (3592 to 5454 umol TE/L and 3089 to 5261 umol TE/L, respectively). On both assays, the AOC of the PC sample was significantly lower than other samples, while the ST, BT and BW samples showed the highest AOC. The FRAP results of the wine samples were comparable to that of other polyphenol-rich beverages (pomegranate juice, red wine, grape juice, blueberry juice, black cherry juice, acai juice, cranberry juice, with concentrations of 3400 to 4900 umol TE/L by FRAP), and much higher than other frequently consumed beverages (orange juice, iced green tea, iced black tea, iced white tea, apple juice, with concentrations of 500 to 1700 umol TE/L) [34]. This indicates that the cranberry wine could be a competitive product based on market interest in bioactive compounds as added functional benefit in food and beverages. The TPC (Figure 1A) of the [PERSON] and Bergman wines (with the range of 173 to 239 mg/L) showed similar results, were both higher than the Pilgrim samples (with a range of 139 to 212 mg/L), and inconsistent with the TPC of juice samples. Comparing the vnification approaches, the White samples showed less advantage in terms of TPC compared to the Thermo and Red samples. Similarly, this is also true for the ANC (Figure 1B), where the range is from 23.6 to 50.9 mg/L. These findings are in agreement with the red wine study, resulting in similar TPC and ANC of wine samples fermented through traditional red vnification and thermovinification [18]. PAC values (Figure 1C) were also obtained for the three cultivars, which is in the same sequence as in the juices: Bergman (224 to 293 mg/L) > Stevens (192 to 277 mg/L) > Pilgrim (129 to 210 mg/L).