摘要
葡萄酒涩感是决定消费者接受度与风格定位的核心感官属性之一,传统上归因于缩合单宁与口腔唾液蛋白的特异性结合。近年研究表明,非单宁酚(酚酸、黄酮、花色苷、香豆素及木质素等)作为另一类关键酚类群体,对涩感表达具有显著调节作用。本文梳理了葡萄酒非单宁酚的种类,评述其检测技术的进展,重点阐述了非单宁酚与缩合单宁在分子水平的相互作用机制及其对涩感动态特征的调控效应。最后,归纳了当前葡萄酒涩感研究的瓶颈,并展望了未来该领域的研究方向,以期为葡萄酒风味的精准设计提供理论依据和技术支撑。
Astringency is one of core sensory attribute of wine that determines consumer acceptance and style positioning,traditionally attributed to the specific binding of condensed tannins with salivary proteins.Recent studies have revealed that non-tannin phenolics(such as phenolic acids,flavonoids,anthocyanins,coumarins,and lignins)constitute another critical group of phenolic compounds that significantly modulate the expression of astringency.This paper systematically reviews the categories of non-tannin phenolics in wine,discusses advancements in their detection techniques,and elucidates the molecular-level interaction mechanisms between non-tannin phenolics and condensed tannins,as well as their regulatory effects on the dynamic characteristics of astringency.Finally,it summarizes the current bottlenecks in wine astringency research and outlines future directions for the field,aiming to provide theoretical foundations and technical support for the precise design of wine flavor profiles.
作者
谢樱萍
潘秋红
XIE Yingping;PAN Qiuhong(Center for Viticulture&Enology,College of Food Science and Nutritional Engineering,China Agricultural University/China Key Laboratory of Wine Processing,Ministry of Agriculture and Rural Affairs,Beijing 100083,China)
出处
《中外葡萄与葡萄酒》
北大核心
2026年第1期110-120,共11页
Sino-Overseas Grapevine & Wine
基金
宁夏回族自治区重点研发计划项目(2023BBF01003)。
关键词
葡萄酒
非单宁酚
缩合单宁
涩感
相互作用
wine
non-tannic phenolics
condensed tannins
astringency
interaction
