Anthocyanins and their variation in red wines I. Monomeric anthocyanins and their color expression.
Anthocyanins and their variation in red wines I. Monomeric anthocyanins and their color expression.
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花青素及其在红葡萄酒中的变化I.单体花色苷及其颜色表达。
DOI：
10.3390/molecules17021571
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发表时间：
2012-02-07
期刊：
影响因子：
--
通讯作者：
Duan CQ
中科院分区：
文献类型：
--
作者：
He F;Liang NN;Mu L;Pan QH;Wang J;Reeves MJ;Duan CQ
年轻红葡萄酒中的单体花青素起源于葡萄，贡献了与其消费相关的大部分颜色和所谓的有益健康影响，因此它们被认为是红葡萄酒中最重要的酚类代谢物之一。近年来，我们对单体花青素的化学复杂性、稳定性以及自缔合和共着色剂等可以稳定和增强其颜色的现象的了解不断加深，这有助于解释它们在红葡萄酒酿造和陈化中的颜色表现。开发了一系列新的酿酒实践，以改进花色苷的提取、颜色的表达和保持。综述了红葡萄酒中单体花色苷的最新研究进展，重点介绍了红葡萄酒中单体花色苷的来源、存在形式、增色作用、降解作用以及各种酿造方法对其的影响。
Originating in the grapes, monomeric anthocyanins in young red wines contribute the majority of color and the supposed beneficial health effects related to their consumption, and as such they are recognized as one of the most important groups of phenolic metabolites in red wines. In recent years, our increasing knowledge of the chemical complexity of the monomeric anthocyanins, their stability, together with the phenomena such as self-association and copigmentation that can stabilize and enhance their color has helped to explain their color representation in red wine making and aging. A series of new enological practices were developed to improve the anthocyanin extraction, as well as their color expression and maintenance. This paper summarizes the most recent advances in the studies of the monomeric anthocyanins in red wines, emphasizing their origin, occurrence, color enhancing effects, their degradation and the effect of various enological practices on them.
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