红葡萄酒中花色苷辅助成色作用的研究进展#br#

 颜色是影响红葡萄酒感官质量的重要指标之一,红葡萄酒颜色的深浅不仅决定着葡萄酒的感官质量,而且对葡萄酒内在品质的影响也很大。如何稳定红葡萄酒的颜色及提高红葡萄酒的色度一直是葡萄酒酿造行业倍加关注的问题,相关的理论研究与实践应用也持续不断。辅助成色作用(copigmentation)是花色苷与辅色素(copigment)相互作用形成复合物来增强颜色,可使葡萄酒的色度更深、色泽更稳定。本文就花色苷的辅助成色作用机理及其在红葡萄酒生产中的应用等方面进行阐述。

Advances in Research of Red Wine's Anthocyanin Copigmentation

Color is one of the most important factors which influence red wine's sensory properties, and also has great effect on wine's inner quality. How to stabilize the color and enhance the color density is the major problem that always been concerned by wine producers. Relative theoretical studies and practical applications are also in great interests. The color enhancement of copigmentation in the wine is due to the complex from the reaction between anthocycan and copigments, making wine’s color density deeper and the hue more stabilized. The anthocyanin copigmentation mechanism and its applications in red wine were reviewed in this article.