食品与机械2026，Vol.42Issue(3)：205-211,7.DOI:10.13652/j.spjx.1003.5788.2025.80813
单宁在红葡萄酒色泽与风味调控中的作用与应用策略
Effects and application strategies of tannins in the regulation of red wine color and flavor
摘要
Abstract
Tannins are among the most important polyphenolic compounds in red wine and play a central role in determining color stability,flavor complexity,and aging potential.This review systematically summarizes the classification,structural characteristics,and the distribution and transformation mechanisms of tannins in red wine.It focuses on the differential effects of soft tannins,hard tannins,and polymerized tannins on the formation and maintenance of wine color,as well as their roles in astringency,bitterness,aroma coordination,and flavor persistence.Furthermore,the applications of tannins in fermentation,aging,and blending are summarized,revealing their important roles in promoting anthocyanin stability,enhancing wine body structure,delaying oxidation,and improving mouthfeel.关键词
单宁/红葡萄酒/色泽/风味Key words
tannin/wine/color/flavor引用本文复制引用
郑海武,赵雪平,李正英,雷蕾,张美枝,忻胜兵..单宁在红葡萄酒色泽与风味调控中的作用与应用策略[J].食品与机械,2026,42(3):205-211,7.基金项目
内蒙古自然基金(编号:2025QN03197,2021MS03044) （编号:2025QN03197,2021MS03044）
内蒙古自治区教育厅项目(编号:NJZY23118,NJZY21509) （编号:NJZY23118,NJZY21509）
