Halsam E, Lilley T H
Department of Chemistry, University of Sheffield, United Kingdom.
Crit Rev Food Sci Nutr. 1988;27(1):1-40. doi: 10.1080/10408398809527476.
The structures of plant polyphenols (vegetable tannins) are briefly reviewed. Their interactions with proteins, polysaccharides, and the alkaloid caffeine are discussed at the molecular level, and these fundamental properties are related to the quality of astringency that polyphenols possess. The various ways in which astringency may be modified and ultimately lost are outlined in relation to the aging of red wines, the formation of nonbiological hazes in beers and lagers, and the ripening of fruit.
简要回顾了植物多酚（植物单宁）的结构。在分子水平上讨论了它们与蛋白质、多糖和生物碱咖啡因的相互作用，这些基本特性与多酚所具有的涩味品质有关。针对红葡萄酒的陈酿、啤酒和贮藏啤酒中非生物浑浊的形成以及水果的成熟，概述了改变并最终消除涩味的各种方式。
