红葡萄酒的花色苷：来源、呈色与反应

摘要/Abstract

摘要： 花色苷是贡献红葡萄酒颜色的一类重要物质，其对红葡萄酒的品质有重要的影响。在葡萄生长发育过程中，花色苷通过苯丙烷—类黄酮路径生物合成。在葡萄酒中，花色苷存在多种状态之间的平衡，其颜色表现也与花色苷分子的结构和形态密切相关。同时，花色苷并不稳定，会经过包括氧化在内的多种形式的降解。从酿造工艺角度来看，在发酵过程中花色苷从葡萄皮通过浸渍进入到酒液中，而在不同发酵阶段花色苷的含量及葡萄酒的颜色由于发酵条件和葡萄酒中组分的改变也不断变化。在陈酿过程中，花色苷会和其它的物质反应生成新的花色苷衍生物。花色苷和这些衍生物的变化也导致了在发酵、陈酿和储存过程中葡萄酒颜色不断变化。至今，尚未有文献系统性地对红葡萄酒中花色苷的来源及呈色原理，发生的反应以及在葡萄酒加工过程中的变化进行归纳总结，因此，本文针对葡萄酒中的花色苷类物质，围绕上述内容进行了综述，以期为红葡萄酒呈色和花色苷研究进行梳理，为未来研究提供一定的研究基础和理论依据。

关键词: 苯丙烷—类黄酮路径, 花色苷衍生物, 氧化, 颜色, 发酵, 陈酿

Abstract: Anthocyanins are important compounds in contributing the color of red wine, which plays a crucial role in the quality of red wine. Anthocyanins are biosynthesized via phenylpropanoid-flavonoid pathway during the growing stage of wine grapes. In red wine, there are equilibria amongst anthocyanin species, and the color of red wine are closely related to the diverse structure and these species of anthocyanin. However, anthocyanins are not stable and would degrade through series of reactions including oxidation. From a winemaking perspective point of view, anthocyanins are extracted from grape skin into the wine solution upon maceration, and their concentration varies during fermentation due to the changes of fermentation condition and the composition of wine. During wine aging, anthocyanins can react with other components to form new anthocyanin derivatives. The evolution of anthocyanin derivatives as well as anthocyanins themselves lead to constant change of red wine color during wine fermentation, aging and storage. Until today, there are few literatures summarizing the origins, coloration reaction of anthocyanins in red wine, as well as their evolution in red wine production. Therefore, this paper systematically reviewed the anthocyanins in red wine regarding the above-mentioned aspects, in order to organize and provide some research and theory basis for the future investigation of coloration and anthocyanin in red wine.

Key words: phenylpropanoid-flavonoid pathway, anthocyanin derivatives, oxidation, color, fermentation, aging

中图分类号:

TS262

张欣珂赵旭刘沛通段长青李德美. 红葡萄酒的花色苷：来源、呈色与反应[J]. 食品科学, 0, (): 0-0.

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