葡萄酒中的酚类物质Ⅱ：辅色效应与生物活性研究进展  

Phenolics in Wines Ⅱ: Progress in Research on Copigmentation and Bioactivities

作　　者：赵旭 张欣珂 陈新军 张珊珊 何非[1,2] ZHAO Xu;ZHANG Xinke;CHEN Xinjun;ZHANG Shanshan;HE Fei(Center for Viticulture and Enology,College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China;Key Laboratory of Viticulture and Enology,Ministry of Agriculture and Rural Affairs,Beijing 100083,China;CITIC Guoan Wine Co.Ltd.,Manasi 832200,China)

机构地区：[1]中国农业大学食品科学与营养工程学院,葡萄与葡萄酒研究中心,北京100083 [2]农业农村部葡萄酒加工重点实验室,北京100083 [3]新疆中信国安葡萄酒业有限公司,新疆玛纳斯832200

出　　处：《食品科学》2019年第17期284-294,共11页Food Science

基　　金：国家自然科学基金面上项目（31771944）

摘　　要：近年来,我国葡萄酒消费量持续快速增长,葡萄酒正逐渐成为倍受青睐的酒精饮料之一。究其原因,葡萄酒独特的风味固然重要,而葡萄酒(尤其是红葡萄酒)喜人的颜色和丰富的生物活性功能同样吸引了大量的消费者。不同于绝大部分酒精饮料,葡萄酒中富含酚类物质,不仅赋予其醇厚的口感和艳丽的色泽,也会对饮用者的身体健康起到十分积极的功效。本文介绍了葡萄酒中主要酚类物质的生物活性,并对红葡萄酒颜色保持起到重要作用的辅色效应(包括辅色效应的研究历史、作用类型及其影响因素等)进行概述,以期为我国葡萄酒产业的持续健康发展提供一定的理论和技术支持。In recent years,the consumption of wine in China has remained a rapid growth,and wine is becoming one of the most popular alcoholic beverages.Besides its unique flavor,the appealing color and bioactivity of wine especially red wine also attract a lot of consumers.Different from other alcoholic beverages,wine contains plentiful phenolic compounds which contribute to the mellow taste and bright appearance.Phenolics in wine have been reported for their health bene fits.This paper describes the bioactivity of main phenolic compounds in wine,and summarizes the phenomena of copigmentation that is vital for the color performance of red wine(with respect to history of research,typical types and in fluencing factors),in order to provide some practical and theoretical guidance for sustainable and healthy development of the wine industry in China.

关 键 词：葡萄酒 多酚 辅色效应 生物活性 

分 类 号：TS261.2[轻工技术与工程—发酵工程]