葡萄酒酚类物质的研究进展  

Progress of research in phenolic compounds in wine

作　　者：刘一健[1] 孙剑锋[1] 王颉[1] 

机构地区：[1]河北农业大学食品科技学院,河北保定071001

出　　处：《中国酿造》2009年第8期5-9,共5页China Brewing

摘　　要：葡萄酒中含有多种酚类成分,这些成分在葡萄酒中起着重要的作用,首先,影响葡萄酒的口感,使葡萄酒具有苦味和收敛性,尤其是红酒;第二,影响葡萄酒的颜色;第三,起到防腐的作用,延长酒的寿命;第四,在葡萄酒中起抗氧化作用。文中介绍了葡萄酒中主要的多酚类化合物及作用。Wine contains many phenolic compounds. These components have a number of important functions in wine. Firstly,these components can affect the tastes of bitterness and astringency, especially in red wine. Secondly, the color of wines is caused by these components. Thirdly, these components have antiseptic function. Finally, they can be served as antioxidation. In this paper, main wine polyphenolic compounds and their functions were introduced.

关 键 词：葡萄酒 酚类物质 黄酮醇类化合物 

分 类 号：O656[理学—分析化学]