Research Progress on Phenolic Compounds and Non-enzymatic Browning in Fruit Wine

doi:10.7506/spkx1002-6630-200907065

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (7): 281-284.doi: 10.7506/spkx1002-6630-200907065

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Research Progress on Phenolic Compounds and Non-enzymatic Browning in Fruit Wine

CHEN Jian-sheng YANG You-hui* ZHAN Jin-hua TAN Yu-liang

(College of Food Science, South China Agricultural University, Guangzhou 510642, China)

Received:2008-06-06 Revised:2008-06-12 Online:2009-04-01 Published:2010-12-29
Contact: YANG You-hui* E-mail:yhyang@scau.edu.cn

Abstract

Abstract:

The quality of fruit wine is affected seriously by oxidative browning, which is a long-standing problem in wine production. Therefore, it is important to explore the mechanisms of oxidative browning and study the available techniques for the prevention of wine from browning. This review emphatically discussed the varieties of phenolic compounds, the non-enzymatic browning mechanism, and various browning-preventing techniques in fruit wine production.

Key words: fruit wine, phenolic compounds, non-enzymatic browning, browning-preventing technique

CLC Number:

TS262.7 TS201.2

CHEN Jian-sheng YANG You-hui* ZHAN Jin-hua TAN Yu-liang. Research Progress on Phenolic Compounds and Non-enzymatic Browning in Fruit Wine[J]. FOOD SCIENCE, 2009, 30(7): 281-284.

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Research Progress on Phenolic Compounds and Non-enzymatic Browning in Fruit Wine

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