中外葡萄与葡萄酒Issue(1)：110-120,11.DOI:10.13414/j.cnki.zwpp.2026.01.013
非单宁酚与缩合单宁的相互作用及其对葡萄酒涩感的影响
Interaction of non-Tannin Phenolics with Condensed Tannins and Its Influence on Wine Astringency
摘要
Abstract
Astringency is one of core sensory attribute of wine that determines consumer acceptance and style positioning,traditionally attributed to the specific binding of condensed tannins with salivary proteins.Recent studies have revealed that non-tannin phenolics(such as phenolic acids,flavonoids,anthocyanins,coumarins,and lignins)constitute another critical group of phenolic compounds that significantly modulate the expression of astringency.This paper systematically reviews the categories of non-tannin phenolics in wine,discusses advancements in their detection techniques,and elucidates the molecular-level interaction mechanisms between non-tannin phenolics and condensed tannins,as well as their regulatory effects on the dynamic characteristics of astringency.Finally,it summarizes the current bottlenecks in wine astringency research and outlines future directions for the field,aiming to provide theoretical foundations and technical support for the precise design of wine flavor profiles.关键词
葡萄酒/非单宁酚/缩合单宁/涩感/相互作用Key words
wine/non-tannic phenolics/condensed tannins/astringency/interaction分类
轻工纺织引用本文复制引用
谢樱萍,潘秋红..非单宁酚与缩合单宁的相互作用及其对葡萄酒涩感的影响[J].中外葡萄与葡萄酒,2026,(1):110-120,11.基金项目
宁夏回族自治区重点研发计划项目(2023BBF01003) （2023BBF01003）
