Université de Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA , ISVV , 33882 Villenave d'Ornon Cedex, France.
J Agric Food Chem. 2019 Feb 6;67(5):1325-1343. doi: 10.1021/acs.jafc.8b05768. Epub 2019 Jan 24.
Phenolic compounds are among the most important quality factors of wines. They contribute to the organoleptic characteristics of wine such as color, astringency, and bitterness. Although tannins found in wine can come from microbial and oak sources, the main sources of polyphenols are grape skins and seeds. Since the 1960s, this subject has been widely studied by a large number of researchers covering different types of wine, climate conditions, growing practices, and grape varieties. As these works have been conducted under different conditions, the data collected can be conflicting. Moreover, even though the biosynthesis of the major proanthocyanidins units (+)-catechin and (-)-epicatechin is well-known, the mechanism of their polymerization remains unexplained. This is why the question remains: what factors influence the biosynthesis, the quantity, and the distribution of tannins in grape seeds and how can winemaking processes impact the extractability of seed tannins in wine?
酚类化合物是葡萄酒最重要的质量因素之一。它们有助于葡萄酒的感官特性，如颜色、涩味和苦味。虽然葡萄酒中的单宁可以来自微生物和橡木来源，但多酚的主要来源是葡萄皮和种子。自 20 世纪 60 年代以来，大量研究人员对不同类型的葡萄酒、气候条件、种植实践和葡萄品种进行了广泛研究。由于这些工作是在不同的条件下进行的，所收集的数据可能存在冲突。此外，尽管主要原花青素单元（+）-儿茶素和（-）-表儿茶素的生物合成是众所周知的，但它们聚合的机制仍未得到解释。这就是为什么问题仍然存在：哪些因素影响葡萄种子中单宁的生物合成、数量和分布，以及酿酒过程如何影响种子单宁在葡萄酒中的提取率？
