Phenol

Pea starch, glucose, phenol and sulfuric acid were purchased from Shanghai Yuanye Biotechnology Co., Ltd. (Shanghai, China). Ultra-pure water was produced using a Thermo Genpure UV/UF water system (Waltham, MA, USA).

The polyphenol additive, primary aroma component standard, C7–C40 normal paraffin standard and phenolic acid standard utilized in this investigation were procured from PtSrTi (Chongqing, China).
The high-activity dry yeast utilized for fruit wine production was procured from Angel Yeast (Angel Yeast, Yichang, China). Chemical reagents such as Pectinase 500 U/mg, potassium metabisulfite, 3,5-dinitrosalicylic acid, phenol, methanol (HPLC), acetonitrile (HPLC), and formic acid (HPLC) were obtained from Shanghai Yuanye Biotechnology Co., Ltd. (Shanghai, China). Additionally, sodium bicarbonate, sodium potassium tartrate, DPPH (2,20-azinobis (3-ethylbenzothiazoline-6-sulfonic acid)) and glucose were acquired from Chengdu Kelong Chemical Reagent Factory (Chengdu., China).
The ABTS Assay Kit was procured from Suzhou Keming Biotechnology Co., Ltd. (Suzhou, China). The FRAP Assay Kit was procured from Suzhou Greis Biotechnology Co., Ltd. (Suzhou, China).

Tamarind seeds were collected from Yunnan, China. Monosaccharide standards (l-rhamnose, l-fucose, d-glucose, d-xylose, d-galactose, d-mannose, d-arabinose, d-glucuronic acid, and d-galacturonic acid) were purchased from Sigma-Aldrich Co. (St. Louis, MO, USA). Ethanol, phenol, citric acid, boric acid, acetonitrile, NaNO₃, trifluoroacetic acid TFA, HCl, H₂SO₄, NaOH, KBr, NaCl, KCl, CaCl₂ and sucrose were purchased from Yuanye Bio-Technology Co. (Shanghai, China). All reagents used were of analytical grade unless otherwise specified.