葡萄酒的多氧化机制和对葡萄酒质量的影响:一篇综述
Xuebing Bai1,2, Xinlong Chen1, Xiaohan Li1
1College of Enology, Northwest A&F University, Shaanxi, China.
Comprehensive reviews in food science and food safety
|October 30, 2024
概括
葡萄酒氧化会影响多和葡萄酒质量. 微氧化 (MOX) 增强了香味的复杂性,而过氧化 (OOX) 则会消耗抗氧化剂并降解葡萄酒. 需要精确的氧化控制.
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:
- 葡萄酒氧化显著影响葡萄酒的质量,涉及复杂的分子转化.
- 多是受氧化影响的关键成分,影响葡萄酒的感觉和健康特性.
研究的目的:
- 为提供葡萄酒氧化过程中分子变化的全面审查.
- 分析微氧化 (MOX) 和过氧化 (OOX) 对葡萄酒质量的影响.
- 讨论了解氧化途径和控制方面的进展.
主要方法:
- 关于分子变化,氧化过程和分析方法的文献综述.
- 氧化动力学,控制指数和感觉影响的分析.
- 检查与活性氧物种的多相互作用.
主要成果:
- 过度氧化 (OOX) 迅速耗尽多,降低抗氧化能力,并对外观和味道产生负面影响.
- 微氧化 (MOX) 促进了平衡的葡萄酒基质,并增强了芳香复杂性.
- 像白醇这样的多可以减轻疾病风险,但氧气可以降低它们的有效性.
结论:
- MOX和OOX之间的明确区别仍然没有定义.
- 未来的研究应该专注于使用控制索引确定精确的氧化水平.
- 了解和控制葡萄酒氧化对于保持和提高葡萄酒质量至关重要.
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