酿酒科技
釀酒科技
양주과기
LIQUOR-MAKING SCIENCE & TECHNOLOGY
2012年
4期
17-20
,共4页
史明科%郭金英%任国艳%易军鹏%殷勇
史明科%郭金英%任國豔%易軍鵬%慇勇
사명과%곽금영%임국염%역군붕%은용
葡萄酒%酚类物质%抗氧化性
葡萄酒%酚類物質%抗氧化性
포도주%분류물질%항양화성
grape wine%phenolic compounds%antioxidation
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。
酚類物質作為葡萄酒的“骨架成分”，在葡萄酒中起著重要作用，不僅影響葡萄酒的顏色、滋味和口味等，還具有抗氧化作用。概述瞭葡萄酒中主要的酚類物質及其作用研究進展。
분류물질작위포도주적“골가성분”，재포도주중기착중요작용，불부영향포도주적안색、자미화구미등，환구유항양화작용。개술료포도주중주요적분류물질급기작용연구진전。
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.
