| 葡萄酒中溶解氧与酚类物质的研究进展 |
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| 引用本文： | 康文怀,李华,秦玲.葡萄酒中溶解氧与酚类物质的研究进展[J].酿酒,2003,30(4):44-46. |
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| 作者姓名： | 康文怀 李华 秦玲 |
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| 作者单位： | 西北农林科技大学葡萄酒学院,陕西,杨凌,712100 |
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| 摘 要： | 微量溶解氧对葡萄酒的成熟起着十分重要的作用。简要介绍了葡萄酒中主要酚类物质——单宁和花色素苷。着重论述了在微量溶解氧条件下。单宁和花色素苷向更稳定色素转化的三种基本途径，以及葡萄酒中酚类物质的变化对葡萄酒品质的影响。最后。展望了溶解氧在葡萄酒熟化过程中的应用前景以及应注意的问题。
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| 关 键 词： | 葡萄酒 溶解氧 酚类物质 单宁 花色素苷 品质 熟化 |
| 文章编号： | 1002-8110(2003)04-0044-03 |
| 修稿时间： | 2003年3月16日 |
Advance of research on micro-oxygenation and phenol in wine |
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| KANG Wen-huai,LI Hua,QIN Ling.Advance of research on micro-oxygenation and phenol in wine[J].Liquor Making,2003,30(4):44-46. |
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| Authors: | KANG Wen-huai LI Hua QIN Ling |
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| Abstract: | The micro-oxygenation plays an important role in wine ageing. Tannin a nd anthocyanins as primary phenol in wine is introduced. Three dominating pathwa y have been proposed to explain the conversion of anthocyanins to new stable pig ment in micro-oxygenation condition. The effect of micro-oxygenation on the phen ol and the quality of wine are studied. At last, the prospects of micro-oxygenat ion applications to wine ageing and several main problems are put forward. |
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| Keywords: | Anthocyanin Tannin Micro-Oxygenation |
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