摘要
葡萄与葡萄酒中常见的酚类物质可分为类黄酮和非类黄酮两大类,它们是葡萄中重要的次生代谢产物,与葡萄的抗病性、采后生理、贮存、保鲜等密切相关。葡萄酒中的酚类物质主要来自于葡萄果实、果梗、酵母代谢以及橡木桶,参与形成葡萄酒的味道、骨架、结构和颜色等,对红葡萄酒的风格特征和品质有着非常重要的影响。
The common phenols in grape and in wine can be classified into flavones and non-flavones,which are important secondary metabolites in grape and closely related to disease-resistance,step-harvest physiology,storage and freshness storage of grape.Phenolic compounds in wine mainly come from grapes,stems,yeast metabolism and oak barrel and are involved in the formation of wine taste,wine body,wine structure and wine color.They play important roles in determining the styles and the quality of red grape wine.
出处
《酿酒科技》
2011年第4期55-59,共5页
Liquor-Making Science & Technology
