酚类物质对红葡萄酒颜色影响的研究进展  

Research Progress of Influence of Phenolic Compounds on Color of Grape Wine

作　　者：郝笑云[1] 王宏[1] 张军翔[1] 

机构地区：[1]宁夏大学,宁夏银川750021

出　　处：《现代食品科技》2013年第5期1192-1197,共6页Modern Food Science and Technology

基　　金：国家自然基金项目(4120227)

摘　　要：颜色作为红葡萄酒的重要感官指标,提供了葡萄酒的品质、类型以及储存期的稳定性,也成为了消费者选购葡萄酒的重要因素。酚类物质作为红葡萄酒的"骨架结构",对葡萄酒的风味、口感以及颜色等都起着决定性的作用。因此,系统的对影响红葡萄酒颜色的酚类物质进行总结归纳,以及对其对红葡萄酒的颜色影响进行研究具有重要的参考意义。Color was generally considered as an important sensory quality index of red wine,reflecting the quality, type and storage stability. It also was an important factor influencing consumers in purchasing wine. Phenolic compounds was one of the key components in red wine, playing an important role in the formation of wine flavor, taste and color. In this paper, the phenolic compounds in red wine were systematicaly summarized and discussed.

关 键 词：红葡萄酒 酚类物质 颜色 

分 类 号：TS262.6[轻工技术与工程—发酵工程]