A review on astringency and bitterness perception of tannins in wine

被引：220

作者：

Ma, Wen ^{[1
]}

Guo, Anque ^{[1
]}

Zhang, Yulin ^{[1
]}

Wang, Hua ^{[1
]}

Liu, Ye ^{[1
]}

Li, Hua ^{[1
]}

机构：

[1] Northwest A&F Univ, Coll Enol, Shaanxi Engn Res Ctr Viti Viniculture, Yangling 712100, Shaanxi, Peoples R China

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2014年 / 40卷 / 01期

关键词：

MOUTH-FEEL PROPERTIES; PROLINE-RICH PROTEIN; RED WINE; SALIVARY PROTEINS; GRAPE SEED; PROANTHOCYANIDIN COMPOSITION; PHENOLIC-COMPOUNDS; FLAVANOLIC COMPOSITION; CABERNET-SAUVIGNON; CONDENSED TANNINS;

D O I：

10.1016/j.tifs.2014.08.001

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Research on wine phenolics has attracted great interest over past decades. Although plenty of literature have explored its contribution to nutrition and color, our knowledge about astringency and bitterness perception induced by wine phenolics remains limited and turns to be an extensive research topic in recent years. The present review provides an overview of latest advances in mechanisms for astringency and bitterness, summarizes relative analysis methods, describes tannin perception quality and outlines the non-tannin factors. The aim of the present paper is to offer a chemical interpretation on tannin perception quality in wine. Current developments and further trends are discussed.

引用

页码：6 / 19

页数：14

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