食品与发酵工业 >

2019 , Vol. 45 >Issue 13: 269 - 274

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.019673

综述与专题评论

红葡萄酒涩感研究进展

  • 袁缓缓 ,
  • 王晓宇 ,
  • 陈彤国 ,
  • 雷小青 ,
  • 赵鹏涛 ,
  • 田呈瑞
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  • 陕西师范大学 食品工程与营养科学学院,陕西 西安,710062
硕士研究生(王晓宇副教授为通讯作者,E-mail: wangxiaoyu@snnu.edu.cn)

收稿日期: 2018-12-18

  网络出版日期: 2019-07-28

基金资助

陕西省科技厅农业公关(2017NY-149);西安市农业公关(2017050NC/NY006)

收起

Research progress on red wine astringency

  • YUAN Huanhuan ,
  • WANG Xiaoyu ,
  • CHEN Tongguo ,
  • LEI Xiaoqing ,
  • ZHAO Pengtao ,
  • TIAN Chengrui
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  • College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’ an 710062, China

Received date: 2018-12-18

  Online published: 2019-07-28

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摘要

涩感是影响红葡萄酒感官质量及内在品质的关键因素。文章参考国内外研究结果,对比分析了红葡萄酒中的涩感物质、涩感产生机理、涩感强度及质量的影响因素、涩感的评价方法,为改善红葡萄酒质量提供参考。红葡萄酒中的涩感物质包括缩合单宁、水解单宁以及有机酸,涩感是由涩感物质和口腔作用引起的一种干燥的、粗糙的、褶皱的,收敛性的触觉,涩感的强度及质量主要取决于单宁的浓度、聚合度、结构特点,此外还受葡萄品种、产区、酿酒方式影响,涩感的评价方法主要有感官评价、化学分析这2大类,这2种方法往往结合使用以获取最佳分析结果。此外,合理选择葡萄原料及酿造方式也是提升红葡萄酒质量的有效方法。

关键词： 红葡萄酒; 涩感; 单宁; 机理; 强度; 质量; 评价方法

本文引用格式

袁缓缓 , 王晓宇 , 陈彤国 , 雷小青 , 赵鹏涛 , 田呈瑞 . 红葡萄酒涩感研究进展[J]. 食品与发酵工业, 2019 , 45(13) : 269 -274 . DOI: 10.13995/j.cnki.11-1802/ts.019673

Abstract

Astringency is a key factor that influences the sensory property and inner quality of red wine, therefore, this review aimed to provide reference for improving the quality of red wine. This review systematically analyzed the astringent components in red wine, the mechanism of producing astringent taste, factors that affect astringent intensity and quality, and also methods to analyze astringency. The astringent components in red wine include condensed tannins, hydrolysed tannins and organic acids. Astringency is a kind of oral tactile sensation involving drying, roughing, puckering, caused by the interactions between astringent components and oral cavity. Moreover, the intensity and quality of red wine astringency are mainly determined by the concentrations, degree of polymerization and structures of tannins, as well as grape varieties, regions and vinification. The evaluation methods of astringency include sensory evaluation and chemical analysis, which are often used in combination to obtain the best results. In conclusion, it is prerequisite to further explore the astringent taste of red wine to improve its quality, and selecting grape varieties and vinification properly is an effective way to improve the quality of red wine.

Key words： red wine; astringency; tannin; mechanism; intensity; quality; evaluation methods

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