Phenolics in Wines I: A Review of Categories, Structures and Detection Methods

doi:10.7506/spkx1002-6630-20180916-159

Abstract

Abstract: Wine is favored by consumers because of its complex flavor. Phenolic substances are important chemical components of wine affecting its organoleptic properties. In addition, the functional properties of wine are attributed to phenolic compounds. Wine comprises a variety of complex phenolic substances, including flavonoids and non-flavonoids. The former consists of anthocyanin and their derivatives, flavanols and flavonols, while the latter includes hydroxybenzoic acids, hydroxycinnamic acids and stilbenes. This review aims to systematically describe these phenolic substances in wine with respect to their categories, structures and properties. Also, the major analytical methods for detecting these compounds and recent advances in this field are summarized. This review provides valuable academic information for researchers interested in this field, and also provides practical guidance for people engaged in the wine industry.

Key words: wine, phenolics, flavonoids, phenolic acid, high performance liquid chromatography-mass spectrometry

CLC Number:

TS261.2

ZHANG Xinke, ZHAO Xu, CHENG Chifang, QI Mengyao, SHI Ying. Phenolics in Wines I: A Review of Categories, Structures and Detection Methods[J]. FOOD SCIENCE, 2019, 40(15): 255-268.

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Phenolics in Wines I: A Review of Categories, Structures and Detection Methods

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