摘要
酚类物质是一类大而复杂的化合物。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,对红葡萄酒的特征和质量尤其重要。
Phenols are a broad class of compounds present in many fruits, vegetables, and their products, including grapesand wines. The common phenols can be classified to flavones and non-flavones, which are important metabolic product in grapes.They have close association with disease-resistance, step-harvest physiology, storage and freshness storage of grapes. Phenoliccompounds contributing the taste astringency, body, structure and color etc. to wines mainly come from grapes, stems, yeastmetabolism and oak barrel. They are important to the characteristics and qualities of red wine especially.
出处
《中外葡萄与葡萄酒》
2003年第1期13-17,共5页
Sino-Overseas Grapevine & Wine
