Lamuela-Raventós R M, de la Torre-Boronat M C
Department of Nutrition and Food Science, Faculty of Pharmacy, University of Barcelona, Spain.
Drugs Exp Clin Res. 1999;25(2-3):121-4.
Wine phenolics have been reported to have health benefits, including protection against cardiovascular diseases and anticarcinogenic effects. White wines are usually made with the free-running juices without pomace, which has no contact with the grape skins. This is the main reason that the phenolic content of white wines is lower than that of red wines. However, white wine phenols have a comparable or higher antioxidant capacity than red wine phenols. Therefore, it is important to determine which phenolic compounds are present in white wines and which factors affect phenolic composition. We studied the influence of several factors, including variety and different technological processes, on phenolic composition. Significant differences were observed when any of these variables were considered. Consequently, if wine makers were to take these factors into consideration, the possible beneficial effects of their wines could be increased.
据报道，葡萄酒中的酚类物质对健康有益，包括预防心血管疾病和抗癌作用。白葡萄酒通常由自流汁酿造而成，不使用果渣，因此与葡萄皮没有接触。这就是白葡萄酒中酚类物质含量低于红葡萄酒的主要原因。然而，白葡萄酒中的酚类物质具有与红葡萄酒酚类物质相当或更高的抗氧化能力。因此，确定白葡萄酒中存在哪些酚类化合物以及哪些因素影响酚类成分非常重要。我们研究了包括品种和不同工艺过程在内的几个因素对酚类成分的影响。当考虑这些变量中的任何一个时，都观察到了显著差异。因此，如果酿酒师考虑这些因素，他们的葡萄酒可能产生的有益效果将会增加。
