Phenolics in Wines II: Progress in Research on Copigmentation and Bioactivities

doi:10.7506/spkx1002-6630-20180916-160

Abstract

Abstract: In recent years, the consumption of wine in China has remained a rapid growth, and wine is becoming one of the most popular alcoholic beverages. Besides its unique flavor, the appealing color and bioactivity of wine especially red wine also attract a lot of consumers. Different from other alcoholic beverages, wine contains plentiful phenolic compounds which contribute to the mellow taste and bright appearance. Phenolics in wine have been reported for their health benefits. This paper describes the bioactivity of main phenolic compounds in wine, and summarizes the phenomena of copigmentation that is vital for the color performance of red wine (with respect to history of research, typical types and influencing factors), in order to provide some practical and theoretical guidance for sustainable and healthy development of the wine industry in China.

Key words: wine, phenolics, copigmentation, bioactivities

CLC Number:

TS261.2

ZHAO Xu, ZHANG Xinke, CHEN Xinjun, ZHANG Shanshan, HE Fei. Phenolics in Wines II: Progress in Research on Copigmentation and Bioactivities[J]. FOOD SCIENCE, 2019, 40(17): 284-294.

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Phenolics in Wines II: Progress in Research on Copigmentation and Bioactivities

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