葡萄酒的非酶性棕色化由单体黄素-3-ols诱导:一个审查
Xu Zhao1, Chang-Qing Duan2, Si-Yu Li3
1College of Life Sciences, Yantai University, Yantai, Shandong 264005, China.
Food chemistry
|June 3, 2023
概括
葡萄酒的非酶性棕色化是由单质黄素-3-ols驱动的,显著影响葡萄酒的颜色和老化. 本综述详细介绍了它们的作用,衍生物的形成以及影响因素.
科学领域:
- 葡萄酒学 葡萄酒学 葡萄酒学
- 食品化学 食品化学
- 葡萄酒科学 葡萄酒科学
背景情况:
- 非酶性棕色是葡萄酒颜色演变和老化的关键因素.
- 化合物,特别是具有甲基醇组的化合物,是葡萄酒色的主要基质.
- 单质黄素-3-ols是这些色反应的重要贡献者.
研究的目的:
- 审查目前对葡萄酒中单体黄素-3-ols诱导的非酶性色的知识.
- 阐明涉及这些化合物的色反应的机制和后果.
- 为了确定影响色过程的因素.
主要方法:
- 文献综述侧重于化合物和葡萄酒化学.
- 对非酶性色的反应机制的分析.
- 讨论光谱属性和影响因素.
主要成果:
- 单体黄素-3-ols经历反应导致黄色的桑衍生物.
- 这些衍生品显著影响葡萄酒的颜色和光谱特性.
- 诸如金属离子,光线和酒添加剂等因素影响色强度.
结论:
- 单质黄-3-在葡萄酒的非酶性化中起着至关重要的作用.
- 了解这些反应对于管理葡萄酒的颜色和老化至关重要.
- 控制影响因素可以减轻不必要的色.
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