葡萄多酚的保健作用及其在酿酒葡萄成熟度判定中的应用

葡萄酒含有极其复杂的物质,其中葡萄多酚对葡萄酒品质具有决定性的作用.本文综述了当前葡萄多酚的研究成果以及在酿酒葡萄成熟度判定中的应用.通过实验证明,酿酒葡萄中葡萄多酚含量的测定值可以用于判断葡萄成熟度,对酿酒葡萄的适时采收具有普遍的指导意义.     

酿酒葡萄成熟度的研究

含糖量、糖／酸是酿酒葡萄成熟度的指标，决定着酒的质量。适期采收能达到葡萄酒质与量的统一。文中还对不同地区葡萄的成熟度进行了比较。     

有效积温与降水量的比值（T／P）与酿酒葡萄成熟度关系的研究

有效积温与降水量的比值（Ｔ／Ｐ）与酿酒葡萄成熟度关系的研究王华，李记明，陶士衡，李华（西北农业大学园艺系７１２１００）酿酒葡萄成熟度直接影响葡萄酒的质量。而葡萄成熟度受到产地气候条件的综合影响，特别是有效积温与降水量的比值（Ｔ／Ｐ）对葡萄成熟度有直接...     

酿酒葡萄的限产优质修剪技术

1 限产优质定向栽培的必要性伴随着我国葡萄酒产业的高速发展,酿酒葡萄的种植也取得了长足的进步,到2001年为止,全国酿酒葡萄的面积已达4.8万公顷。然而,由于葡萄酒厂家对原料需求量的增大,对酿酒葡萄品质的放松,葡萄种植者片面地追求产量,往往忽略了葡萄质量,这就造成了酿酒葡萄品质普遍偏低,葡萄的成熟度较差,浆果含糖量不足。2002年11月份国家经贸委颁布的《中国葡萄酿酒技术规范》中,明文规定酿制一般葡萄酒的葡萄亩产不得超过1500kg,糖度不得低于15度;酿制优质葡萄酒的葡萄亩产不得超过1000kg,糖度不得低于17度。加入WTO以后,葡萄酒…     

干化对酿酒葡萄品质的影响

贵腐酒、冰酒、稻草酒等通常采用干化葡萄原料进行酿造,适当的干化处理可显著改善或提高酿酒葡萄品质,这是酿造高品质葡萄酒有效的技术途径之一。该文对葡萄干化的常见方式、优缺点进行总结,从葡萄形态和物理特性、表皮和葡萄醪颜色、糖类和有机酸、花色苷和非花色苷多酚以及挥发性成分等方面分别综述干化对酿酒葡萄原料品质的影响,以期为提高干化葡萄酒的质量提供科学依据。     

河西走廊祁连葡萄庄园酿酒葡萄成熟度的确定

葡萄原料成熟度的确定,对葡萄的采收和酿造最佳品质的葡萄酒具有重要意义。本文主要研究了河西走廊祁连葡萄庄园酿酒红葡萄西拉,美乐在成熟过程中总糖、总酸、pH值、果皮单宁、色素的变化。结果表明,西拉、美乐葡萄在进入成熟过程中总糖、果皮单宁、色素含量变化呈现“S”型曲线,总酸随糖度积累持续下降,pH值持续上升,总糖、果皮单宁、色素含量达到顶值,葡萄成熟度最好,即可确定采收期。     

河西走廊祁连葡萄庄园酿酒葡萄成熟度的确定

葡萄原料成熟度的确定,对葡萄的采收和酿造最佳品质的葡萄酒具有重要意义.本文主要研究了河西走廊祁连葡萄庄园酿酒红葡萄西拉,美乐在成熟过程中总糖、总酸、pH值、果皮单宁、色素的变化.结果表明,西拉、美乐葡萄在进入成熟过程中总糖、果皮单宁、色素含量变化呈现"S"型曲线,总酸随糖度积累持续下降,pH值持续上升,总糖、果皮单宁、色素含量达到顶值,葡萄成熟度最好,即可确定采收期.     

基于文献计量学可视化分析酿酒葡萄成熟度研究现状

采用文献计量法对Web of Science(WOS)核心合集和中国知网（CNKI）中1990—2022年数据库有关酿酒葡萄成熟度文献进行可视化分析。结果表明,研究酿酒葡萄成熟度领域的国家主要为西班牙125次、意大利97次、美国93次,国际上University of Adelaide、French National Agriculture Research Institute、University of California是目前领域中最为重要和关键的机构,各机构合作关系较为紧密。国内西北农林科技大学和宁夏大学保持较高发文量,但合作较少,应多加强合作。研究热点主要集中在“酿酒葡萄”“果实品质”“成熟度”“采收期”“气候”“温度”“颜色”等关键词,报道了光照、温度、水肥、气候、采收期等对酿酒葡萄及葡萄酒感官品质、理化指标、酚类物质的影响。     

九十年代葡萄酿酒新技术

九十年代葡萄酿酒新技术郭松泉（天津郭氏葡萄酒技术中心，３０００５１）步入九十年代，葡萄酒新技术层出不穷。先进工艺给酿酒设备提出更高的要求，高技术含量酿酒设备的推出又促进了葡萄酿酒业的发展。工艺与设备的结合，加上新技术的应用，使葡萄酿酒工作不但趋向于更...     

发展酿酒葡萄基地品种存在的问题和对策

发展酿酒葡萄基地品种存在的问题和对策朱林赵新节刘金友李修锐（山东省酿酒葡萄科研所，２５０１００）（华东葡萄酿酒有限公司，２６６１００）目前，在葡萄酒行业中谈论酿酒葡萄基地发展和探讨葡萄酒未来的前景都是一个热门话题。葡萄酒的市场决定着酿酒葡萄基地的发展...     

酿酒后葡萄籽综合利用的研究进展

酿制葡萄酒时,会产生大量的废弃物,其中包括葡萄籽。该文对酿酒后的副产品-葡萄籽的综合利用进行了综述,介绍了葡萄籽中葡萄籽油、多酚物质和蛋白质的提取及其应用技术。将葡萄籽进行合理开发利用,不仅可以避免环境污染,而且将增加葡萄酒的附加值。     

5种葡萄酒清除羟自由基的比较

适量的葡萄酒对人体健康非常有益，葡萄酒中含有丰富的多酚类物质，可以有效地清除人体内过剩的自由基。不同品牌的葡萄酒对人体内过剩自由基的清除能力是不同的。利用Fenton反应产生羟自由基。用分光光度法测定了5种葡萄酒对羟自由基的清除作用。结果表明，威龙天然红葡萄酒对羟自由基的清除能力最强。     

Grape and wine polymeric polyphenols: Their importance in enology

Phenolic compounds are important constituents of red wine, contributing to its sensory properties and antioxidant activity. Owing to the diversity and structural complexity, study of these compounds was mainly limited, during the last three decades, on their low-molecular-mass compounds or simple phenolic compounds. Only in recent years, much attention has been paid to highly polymerized polyphenols in grape and red wines. The reason for this is largely due to the development of analytical techniques, especially those of HPLC-ESI-MS, permitting the structural characterization of highly polymerized polyphenols. Furthermore, the knowledge on the biological properties of polymeric polyphenols of red wine is very limited. Grape polyphenols mainly consist of proanthocyanidins (oligomers and polymers) and anthocyanins, and low amount of other phenolics. Red wine polyphenols include both grape polyphenols and new phenolic products formed from them during winemaking process. This leads to a great diversity of new polyphenols and makes wine polyphenol composition more complex. The present paper summarizes the advances in the research of polymeric polyphenols in grape and red wine and their important role in Enology. Scientific results indicate that polymeric polyphenols, as the major polyphenols in grape and red wine, play a major role in red wine sensory properties, color stability and antioxidant activities.     

近红外光谱技术在酿酒葡萄品质检测中的应用现状及展望

文章介绍了近红外光谱技术的基本原理、测定程序以及该分析方法中的定量分析法和定性判别法,综述了国内外采用该技术评价酿酒葡萄品质指标,鉴定酿酒葡萄品种以及检测酿酒葡萄成熟度等方面的应用进展情况,分析了该技术在检测酿酒葡萄品质时存在的问题以及应用前景。     

葡萄籽油的营养价值与生物活性综述

酿酒葡萄皮渣是葡萄酒加工副产物,包括葡萄皮、果梗和葡萄籽,其中葡萄籽中富含多酚、维生素、植物甾醇、不饱和脂肪酸等营养成分,具有极高的利用价值。该文在查阅大量国内外相关文献资料的基础上,详细阐述了葡萄籽油的营养价值、生理活性和利用现状,并对未来我国葡萄籽油的综合利用进行了展望,以期能为我国酿酒葡萄皮渣的有效利用提供一定的参考。     

酿酒葡萄皮渣中多酚物质提取的研究

以酿酒后分离的葡萄皮渣为原料,对其多酚类物质的提取条件进行了研究。在单因素试验的基础上,以乙醇体积分数、料液比、浸提时间、浸提温度为影响因素,以葡萄皮多酚得率为评价指标,进行4因素3水平正交试验,确定出的最佳浸提条件为浸提剂为体积分数70%的乙醇,浸提温度80 ℃,浸提时间40 min,按1∶7（g∶mL）的料液比,浸提次数为3次,在此条件下,葡萄皮渣中多酚提取量为30.03 mg/g。     

葡萄酒中多酚及多酚氧化酶研究现状与展望

葡萄酒富含多种营养与保健成分,具有预防心脑血管疾病、抗氧化、抗菌、抗癌、助眠等保健功效,葡萄酒中多酚类物质因具有极强的抗氧化、抗菌与预防心脑血管疾病等生理药理活性而倍受人们推崇,但多酚氧化酶会氧化破坏葡萄酒中的多酚,不仅会使葡萄酒变色变质变味,还会使其营养和保健价值明显降低。对葡萄酒中的多酚以及多酚氧化酶进行深入研究不仅有利于优质葡萄酒的研发与生产,还将为相关食品药品与果酒科学的研究提供借鉴。该文主要对目前国内外对葡萄酒中多酚及多酚氧化酶的种类、制备方法、酶活测定方法、酶活的影响因素等内容的研究现状进行了概述,并对有待加强的研发内容及其前景进行了展望。     

构建有"中国印记"的葡萄酒文化

通过介绍葡萄酒文化的范畴,分析了中国传统酒文化对于葡萄酒文化的影响,提出了葡萄酒文化在中国的发展与成熟必将带有"中国印记",同时也是行业所应该努力的方向.     

Skin extracts from 2 italian table grapes (italia and palieri) inhibit tissue factor expression by human blood mononuclear cells

Grape and its products such as red wine and grape juice have well-known antithrombotic properties, which have been attributed to their high content in polyphenolic compounds. Most studies on the mechanisms underlying these beneficial effects, among which the suppression of tissue factor (TF) synthesis in blood mononuclear cells (MNC) and vascular endothelium is a prominent one, have been performed with purified polyphenols, while little is known about the effect of fresh grapes which contain a multitude of phytochemicals whose interaction may lead to different cell responses. In this study, we investigated the effect of grape skin extracts (GSEs) on TF expression in isolated blood MNC and in whole blood. Alcoholic extracts from skins of 2 grape varieties (Palieri and Italia) inhibited TF expression in lipopolysaccharide (LPS)-stimulated MNC in a concentration-dependent manner with ≥90% inhibition of TF activity and antigen at 6 μg/mL of gallic acid equivalents. Noteworthy, GSEs were also able to inhibit the appearance of TF in whole blood challenged with LPS. The 2 grape varieties displayed a fairly similar TF-inhibiting capacity despite marked differences in phenolic profile. When selected purified polyphenols were tested, their ability to inhibit TF expression was markedly lower as compared to grape extracts, whereas a mixture of some representative polyphenols was much more efficient, supporting the occurrence of a synergistic effect. Given the key role of cell TF in thrombotic diseases, the inhibition of MNC-mediated clotting activation, if confirmed by in vivo studies, might represent an important antithrombotic mechanism. Practical Application: Our data indicate that the combination of different polyphenols, as in grape extracts, is much more efficient than the single constituents, a finding that might be useful as starting point for the development of new antithrombotic nutraceutics. In addition, our study validated a simple, inexpensive, and physiologically relevant in vitro method on whole blood that allows the evaluation of one of the most important antithrombotic activities of food and food-derived products. The simplicity of the method makes it suitable also for screening purposes in large-scale studies.