葡萄酒中花色素类物质鉴别及组成研究进展

Research progress on identification and composition of anthocyanins in wine

中文关键词:  葡萄酒  花色素类物质  分析鉴定  结构分类  合成途径  种间特征

英文关键词:wine  anthocyanins  analysis and identification  structure and classification  synthetic pathway  interspecific characteristics

中文摘要:

      花色素及其衍生物对葡萄酒的色泽、口感、风味及保健价值等均起到重要作用。研究葡萄酒中花色素类物质的产生机制与结构特征, 将有助于阐明葡萄酒在发酵和陈酿过程中颜色的变化规律和掌握其色泽稳定性的调控技术, 这对于指导葡萄酒生产具有重大的现实意义。本文总结了近十年国内外关于葡萄酒中花色素及其衍生物的主要研究进展, 重点从花色素及其衍生物的分析鉴定、结构分类、合成途径、种间特征等方面进行阐述, 旨在为葡萄酒生产中的颜色调控研究与演进机制解析提供理论参考。

英文摘要:

      Anthocyanins and derived pigments play a critical role in wine at the aspects of their color, taste, flavor and health care value and so on. The study on the production mechanisms and structural features of anthocyanins and derivant of this kind in wine will be conducive to master the color change of wine and the regulation technique of its color stability during fermentation and aging, which is of great practical significance in guiding the production of high quality wine. This paper summarized the main research progresses of the nearly decade about anthocyanins and derived pigments in wine, mainly focused on their analysis and identification, structural classification, formation pathways and varietal characteristics with the aim of providing theoretical references for the researches of color regulation and the analysis of evolutionary mechanism in wine production.