中国农业科技导报2017，Vol.19Issue(8)：92-104,13.DOI:10.13304/j.nykjdb.2016.640
红葡萄酒中花色苷辅色化反应研究进展
Studious on Copigmentation of Anthocyanins in Red Wines
摘要
Abstract
Anthocyanins are the main pigments directly responsible for the color of red wine,and their varieties,statuses,contents and can determine the wine chromatic characteristics and aging potential.However,anthocyanins are highly chemically unstable and vulnerable to the external environment.For this reason,the red wines are characterized by light color and poor chroma stability.It has been reported that the interaction between anthocyanins and copigments (namely copigmentation) can enhance the color properties and lead to increase of anthocyanins stability,being regarded as a natural way to improve the color and lustre of red wine.Therefore,this papersummarized the copigmentation reaction types,the copigmentation reaction mechanism,determination of copigmentation phenomenon and characterization,main copigments of red wine,and influence factors of copigmentation,etc.issues.The paper also prospected the future development direction,hoping to provide beneficial references for further studies on chromatic stability of anthocyanins,and their application in vinification process.关键词
红葡萄酒/花色苷/辅色化反应/反应类型/形成机制/辅色素因子Key words
red wine/anthocyanins/copigmentation/reaction type/formation mechanism/copigment分类
轻工纺织引用本文复制引用
张波,祝霞,盛文军,马腾臻,韩舜愈..红葡萄酒中花色苷辅色化反应研究进展[J].中国农业科技导报,2017,19(8):92-104,13.基金项目
国家自然科学基金项目(31560451)资助. （31560451）
