葡萄酒中酚类物质的研究进展

Progress in Polyphenol of Wines

酚类物质是葡萄酒中重要的品质贡献及功能性物质,一直以来都是葡萄酒研究的重点。酚类物质不仅可以影响葡萄酒的气味、颜色、口感等品质指标,且具有抗氧化的功能。但并非所有酚类物质对葡萄酒品质或功能具有积极作用,部分酚类物质可能会对葡萄酒品质或功能会产生负面影响。本文对葡萄酒中的酚类物质来源、化学组成等进行了综述,为研究葡萄酒酚类物质的品质、功能贡献及葡萄酒酚类的组成控制提供思路。

Polyphenols are important quality contributors and functional substances in wine,and have always been the focus of wine research.Polyphenols can not only affect the quality indicators of wine,such as flavor,color and taste,but also have antioxidant and other functions.However,not all polyphenols have positive effects on wine quality.Some polyphenols have negative effects on wine quality or function.In this paper,the sources and chemical composition of phenols in wine were reviewed,which provided some ideas for the control of polyphenols in wine.