"13. Jul Plantaže" a.d., Research and Development Sector, Put Radomira Ivanovića 2, 81000 Podgorica, Montenegro.
Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia.
Molecules. 2020 Oct 27;25(21):4960. doi: 10.3390/molecules25214960.
Wine and beer are nowadays the most popular alcoholic beverages, and the benefits of their moderate consumption have been extensively supported by the scientific community. The main source of wine and beer's antioxidant behavior are the phenolic substances. Phenolic compounds in wine and beer also influence final product quality, in terms of color, flavor, fragrance, stability, and clarity. Change in the quantity and quality of phenolic compounds in wine and beer depends on many parameters, beginning with the used raw material, its place of origin, environmental growing conditions, and on all the applied technological processes and the storage of the final product. This review represents current knowledge of phenolic compounds, comparing qualitative and quantitative profiles in wine and beer, changes of these compounds through all phases of wine and beer production are discussed, as well as the possibilities for increasing their content. Analytical methods and their importance for phenolic compound determination have also been pointed out. The observed data showed wine as the beverage with a more potent biological activity, due to a higher content of phenolic compounds. However, both of them contain, partly similar and different, phenolic compounds, and recommendations have to consider the drinking pattern, consumed quantity, and individual preferences. Furthermore, novel technologies have been developing rapidly in order to improve the polyphenolic content and antioxidant activity of these two beverages, particularly in the brewing industry.
葡萄酒和啤酒是现今最受欢迎的酒精饮料，其适度饮用的益处已得到科学界的广泛支持。葡萄酒和啤酒中具有抗氧化作用的主要来源是酚类物质。酚类化合物也会影响葡萄酒和啤酒的最终产品质量，包括颜色、风味、香气、稳定性和澄清度。葡萄酒和啤酒中酚类化合物的数量和质量的变化取决于许多参数，从所用的原料、其原产地、环境生长条件，到所有应用的技术工艺以及最终产品的储存。本文综述了酚类化合物的最新知识，比较了葡萄酒和啤酒中定性和定量的特征，讨论了这些化合物在葡萄酒和啤酒生产的所有阶段的变化，以及增加其含量的可能性。还指出了分析方法及其在酚类化合物测定中的重要性。观察到的数据表明，由于含有更高含量的酚类化合物，葡萄酒具有更强的生物活性。然而，两者都含有部分相似和不同的酚类化合物，因此建议应考虑到饮酒模式、饮用量和个人偏好。此外，为了提高这两种饮料的多酚含量和抗氧化活性，特别是在酿造行业，新型技术正在迅速发展。
