| 摘要: |
| 葡萄浆果中的丹宁都是儿茶素的多聚体，其中最主要的是表儿茶素，原飞燕草素是果皮和果梗中特有的丹宁单体分子，而棓酸化丹宁是种子中的主要丹宁。也是葡萄浆果中涩感最强的丹宁。由于丹宁的多种特性，使其在葡萄酒的酿造过程中起着重要的作用，沉淀蛋白质，提高结构感，抗氧化，抗自由基，抗菌，防止还原味和光味，因此，合理地使用葡萄酒用丹宁，可提高各类葡萄酒的质量和稳定性，并可保证葡萄酒良好的贮藏性。 |
| 关键词: 葡萄酒 丹宁 酿造技术 |
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| 基金项目:人事部优秀留学回国人员资助项目(1999~2002年) |
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| Tannins in wines |
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| Abstract: |
| Tannins are very important for the winemaking and wine quality,because of their multiple characteristics.The tannins from grapes come from different parts,but all of them are the polymers of catechin.The quantity,structures and some properties of these phenolic compounds are specific with the localization (skin,seed and pedicel).Tannins from white and red cultivars are qualitatively the same.Epicatechin is the major unit of grape tannins.The enological tannins can deposit proteins,restructure poor wines,stabilize the pigments,and protect wines from oxygenation,bacteria,the flavor of reduction and the sun flavor.So under the conditions of reasonable utilization,tannins can improve the wine quality and the aging of wines. |
| Key words: wine tannins vinification technique |
