葡萄酒中单宁涩感评价及结构分析研究进展

Research progress in astringency evaluation and structure analysis of tannin in wine

单宁是红葡萄酒中的重要成分,对红葡萄酒的口感、颜色、稳定性等都有着重要的影响。该文介绍了单宁的涩感评价方法(感官评价、蛋白质沉淀法、电子舌)及结构分析方法(色谱技术、核磁共振技术、质谱技术、基质辅助激光解吸附技术)的研究进展,并提出了今后的研究方向。

Tannin is one of the most important phenolic compounds in wine. It has an important influence on the taste, color and stability of red wine. The tannin astringency evaluation methods （sensory evaluation, protein precipitation method, electronic tongue） and structural analysis methods （chromatographic technology, nuclear magnetic resonance technology, mass spectrometry, matrix-assisted laser desorption ionization） were intro- duced in the paper, and the research direction in the future was put forward.