| 葡萄酒酚类物质研究进展 |
| |
| 引用本文： | 史明科,郭金英,任国艳,易军鹏,殷勇. 葡萄酒酚类物质研究进展[J]. 酿酒科技, 2012, 0(4): 17-20 |
| |
| 作者姓名： | 史明科 郭金英 任国艳 易军鹏 殷勇 |
| |
| 作者单位： | 河南科技大学食品与生物工程学院．河南洛阳471003 |
| |
| 基金项目： | 河南科技大学博士科研启动基金，河南省教育厅自然科学研究计划项目，河南科技大学青年科研基金 |
| |
| 摘 要： | 酚类物质作为葡萄酒的“骨架成分”，在葡萄酒中起着重要作用，不仅影响葡萄酒的颜色、滋味和口味等，还具有抗氧化作用。概述了葡萄酒中主要的酚类物质及其作用研究进展。
|
| 关 键 词： | 葡萄酒 酚类物质 抗氧化性 |
Research Progress in Phenolic Compounds in Grape Wine |
| |
| SHI Mingke,GUO Jinying,REN Guoyan,YI Junpeng and YIN Yong. Research Progress in Phenolic Compounds in Grape Wine[J]. Liquor-making Science & Technology, 2012, 0(4): 17-20 |
| |
| Authors: | SHI Mingke GUO Jinying REN Guoyan YI Junpeng YIN Yong |
| |
| Affiliation: | (Food & Bioengineering Department,He’nan University of Science and Technology,Luoyang,He’nan 47100,China) |
| |
| Abstract: | Phenolic compounds,as the skeletal components in grape wine,play quite important roles.They not only could influence wine color,wine taste,and wine aroma but also have antioxidation functions.In this paper,the research progress in main phenolic compounds and their roles in grape wine was reviewed. |
| |
| Keywords: | grape wine phenolic compounds antioxidation |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
