探索葡萄细胞壁和酵母多糖在提取和稳定红葡萄酒中花青素和单宁中的作用

IF 2.2 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY OENO One Pub Date : 2024-02-06 DOI:10.20870/oeno-one.2024.58.1.7793

J. Boulet, A. Vernhet, C. Poncet-Legrand, V. Cheynier, T. Doco

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引用次数: 0

摘要

本文探讨了从浆果到葡萄酒中多糖/寡糖和花青素/单宁之间的关系。本文以综述的形式，根据以下模型对文献进行了研究：为了在葡萄汁或葡萄酒中保持稳定，花青素或单宁需要被低聚糖或多糖包围。此外，从浆果到葡萄酒的所有酿造阶段，花青素和单宁的提取和稳定似乎都是由多糖驱动的。多糖对葡萄酒中多酚的提取和稳定有消极或积极的作用。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Exploring the role of grape cell wall and yeast polysaccharides in the extraction and stabilisation of anthocyanins and tannins in red wines

This paper explores the relationships between polysaccharides/oligosaccharides and anthocyanins/tannins from berry to wine. It is in the form of a review in which the literature has been considered in the light of the following model: in order to remain stable in musts or wines, anthocyanins or tannins need to be surrounded by oligosaccharides or polysaccharides. Moreover, the extraction and stabilisation of anthocyanins and tannins seem to be driven by polysaccharides at all winemaking stages from berry to wine. Polysaccharides can contribute either negatively or positively to the extraction and stabilisation of polyphenols in wines.

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来源期刊

OENO One Agricultural and Biological Sciences-Food Science

CiteScore

4.40

自引率

13.80%

发文量

审稿时长

13 weeks

期刊介绍： OENO One is a peer-reviewed journal that publishes original research, reviews, mini-reviews, short communications, perspectives and spotlights in the areas of viticulture, grapevine physiology, genomics and genetics, oenology, winemaking technology and processes, wine chemistry and quality, analytical chemistry, microbiology, sensory and consumer sciences, safety and health. OENO One belongs to the International Viticulture and Enology Society - IVES, an academic association dedicated to viticulture and enology.