• 文献检索
  • 文档翻译
  • 深度研究
  • 学术资讯
  • Suppr Zotero 插件Zotero 插件
  • 邀请有礼
  • 套餐&价格
  • 历史记录
应用&插件
Suppr Zotero 插件Zotero 插件浏览器插件Mac 客户端Windows 客户端微信小程序
定价
高级版会员购买积分包购买API积分包
服务
文献检索文档翻译深度研究API 文档MCP 服务
关于我们
关于 Suppr公司介绍联系我们用户协议隐私条款
关注我们

Suppr 超能文献

核心技术专利：CN118964589B侵权必究
粤ICP备2023148730 号-1Suppr @ 2026

文献检索

告别复杂PubMed语法，用中文像聊天一样搜索，搜遍4000万医学文献。AI智能推荐，让科研检索更轻松。

立即免费搜索

文件翻译

保留排版，准确专业，支持PDF/Word/PPT等文件格式，支持 12+语言互译。

免费翻译文档

深度研究

AI帮你快速写综述，25分钟生成高质量综述，智能提取关键信息，辅助科研写作。

立即免费体验

化学分析能预测葡萄酒的陈年能力吗？

Can Chemical Analysis Predict Wine Aging Capacity?

作者信息

Waterhouse Andrew L, Miao Yingxin

机构信息

Viticulture and Enology, University of California, Davis, CA 95616, USA.

出版信息

Foods. 2021 Mar 19;10(3):654. doi: 10.3390/foods10030654.

DOI:10.3390/foods10030654
PMID:33808701
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC8003402/
Abstract

Oxidation is the limiting factor in wine aging, and recently some famous wines have exhibited unexpected premature oxidation. Antioxidant assays may provide a means to assess a wine's aging potential by measuring its capacity to chemically reduce reagent components. Correlations between antioxidant activity and wine components have the highest value with flavanols, notable for their catechol and phloroglucinol moieties. Both FRAP and DPPH based methods respond strongly to catechol groups, but these functional groups do not protect wine from oxidation. An ideal assay for wine aging capacity would respond selectively to thiols, phloroglucinol moieties, SO and other antioxidants capable of reducing quinones. A definitive test will be to compare the various assays against the shelf life of a number of commercial wines.

摘要

氧化是葡萄酒陈酿过程中的限制因素，最近一些著名葡萄酒出现了意外的过早氧化现象。抗氧化剂分析可以通过测量葡萄酒化学还原试剂成分的能力，为评估葡萄酒的陈酿潜力提供一种方法。抗氧化活性与葡萄酒成分之间的相关性在黄烷醇方面具有最高价值，黄烷醇因其儿茶酚和间苯三酚部分而显著。基于FRAP和DPPH的方法对儿茶酚基团反应强烈，但这些官能团并不能保护葡萄酒免于氧化。一种理想的葡萄酒陈酿能力分析方法应能选择性地对硫醇、间苯三酚部分、SO₂和其他能够还原醌类的抗氧化剂做出反应。一个决定性的测试将是将各种分析方法与多种商业葡萄酒的保质期进行比较。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/917a/8003402/9ff58873fb7e/foods-10-00654-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/917a/8003402/39ce6c562870/foods-10-00654-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/917a/8003402/b762b37ba003/foods-10-00654-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/917a/8003402/f29db4e18520/foods-10-00654-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/917a/8003402/abf90f8cf504/foods-10-00654-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/917a/8003402/16a86de80628/foods-10-00654-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/917a/8003402/9ff58873fb7e/foods-10-00654-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/917a/8003402/39ce6c562870/foods-10-00654-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/917a/8003402/b762b37ba003/foods-10-00654-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/917a/8003402/f29db4e18520/foods-10-00654-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/917a/8003402/abf90f8cf504/foods-10-00654-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/917a/8003402/16a86de80628/foods-10-00654-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/917a/8003402/9ff58873fb7e/foods-10-00654-g006.jpg

相似文献

1
Can Chemical Analysis Predict Wine Aging Capacity?化学分析能预测葡萄酒的陈年能力吗？
Foods. 2021 Mar 19;10(3):654. doi: 10.3390/foods10030654.
2
Antioxidant properties of sparkling wines produced with β-glucanases and commercial yeast preparations.采用β-葡聚糖酶和商业酵母制剂酿造的起泡酒的抗氧化性能。
J Food Sci. 2012 Sep;77(9):C1005-10. doi: 10.1111/j.1750-3841.2012.02857.x. Epub 2012 Aug 17.
3
Wine aging: a bottleneck story.葡萄酒陈酿：一个瓶颈的故事。
NPJ Sci Food. 2019 Aug 6;3:14. doi: 10.1038/s41538-019-0045-9. eCollection 2019.
4
Antioxidant capacity of selected wines.精选葡萄酒的抗氧化能力。
Med Sci Monit. 2001 Nov-Dec;7(6):1198-202.
5
Oxygen-induced faults in bottled white wine: A review of technological and chemical characteristics.氧气诱导的瓶装白葡萄酒缺陷：技术和化学特性综述。
Food Chem. 2021 Jun 30;348:128922. doi: 10.1016/j.foodchem.2020.128922. Epub 2020 Dec 26.
6
[Flavouring estimation of quality of grape wines with use of methods of mathematical statistics].[运用数理统计方法对葡萄酒品质的风味评估]
Vopr Pitan. 2016;85(5):93-9.
7
Phenolic content and antioxidant activity of Primitivo wine: comparison among winemaking technologies.普里米蒂沃葡萄酒的酚类物质含量及抗氧化活性：不同酿酒技术的比较
J Food Sci. 2009 Apr;74(3):C258-67. doi: 10.1111/j.1750-3841.2009.01101.x.
8
Antioxidant activity of lees cell surface during sparkling wine sur lie aging.酒泥接触陈酿过程中葡萄酒渣细胞表面的抗氧化活性。
Int J Food Microbiol. 2010 Sep 30;143(1-2):48-53. doi: 10.1016/j.ijfoodmicro.2010.07.027. Epub 2010 Jul 23.
9
Proteolytic activity of Oenococcus oeni enables the increase in antioxidant and antihypertensive activities from wine.酒酒球菌的蛋白水解活性能够提高葡萄酒的抗氧化和降血压活性。
Curr Pharm Biotechnol. 2013;14(9):809-13. doi: 10.2174/1389201014666131227113223.
10
Oxygen and SO Consumption Rates in White and Rosé Wines: Relationship with and Effects on Wine Chemical Composition.白葡萄酒和桃红葡萄酒中的氧气及二氧化硫消耗率：与葡萄酒化学成分的关系及其影响
J Agric Food Chem. 2017 Nov 1;65(43):9488-9495. doi: 10.1021/acs.jafc.7b02762. Epub 2017 Oct 18.

引用本文的文献

1
Influence of Different Types, Utilization Times, and Volumes of Aging Barrels on the Metabolite Profile of Red Wine Revealed by H-NMR Metabolomics Approach.不同类型、使用次数和老化桶体积对 NMR 代谢组学方法揭示的红葡萄酒代谢物谱的影响。
Molecules. 2023 Sep 20;28(18):6716. doi: 10.3390/molecules28186716.
2
The importance of outlier rejection and significant explanatory variable selection for pinot noir wine soft sensor development.异常值剔除和重要解释变量选择对黑皮诺葡萄酒软传感器开发的重要性。
Curr Res Food Sci. 2023 May 13;6:100514. doi: 10.1016/j.crfs.2023.100514. eCollection 2023.
3
Impact of the Acetaldehyde-Mediated Condensation on the Phenolic Composition and Antioxidant Activity of L. Cv. Merlot Wine.

本文引用的文献

1
Antioxidant Activity of Selected Phenolic Acids-Ferric Reducing Antioxidant Power Assay and QSAR Analysis of the Structural Features.某些酚酸类化合物的抗氧化活性——铁还原抗氧化能力测定法与结构特征的定量构效关系分析。
Molecules. 2020 Jul 7;25(13):3088. doi: 10.3390/molecules25133088.
2
Molecular Characterization of White Wines Antioxidant Metabolome by Ultra High Performance Liquid Chromatography High-Resolution Mass Spectrometry.超高效液相色谱-高分辨率质谱法对白葡萄酒抗氧化代谢组的分子表征
Antioxidants (Basel). 2020 Jan 28;9(2):115. doi: 10.3390/antiox9020115.
3
The Antioxidant Potential of White Wines Relies on the Chemistry of Sulfur-Containing Compounds: An Optimized DPPH Assay.
乙醛介导的缩合反应对 L. Cv. 梅洛葡萄酒酚类成分和抗氧化活性的影响。
Molecules. 2022 Apr 19;27(9):2608. doi: 10.3390/molecules27092608.
白葡萄酒的抗氧化潜力取决于含硫化合物的化学性质：一种优化的 DPPH 测定法。
Molecules. 2019 Apr 5;24(7):1353. doi: 10.3390/molecules24071353.
4
Flavanols react preferentially with quinones through an electron transfer reaction, stimulating rather than preventing wine browning.黄烷醇通过电子转移反应优先与醌类物质反应，刺激而非阻止葡萄酒的褐变。
Anal Chim Acta. 2018 Dec 18;1039:162-171. doi: 10.1016/j.aca.2018.07.013. Epub 2018 Jul 6.
5
(1)H NMR: A Novel Approach To Determining the Thermodynamic Properties of Acetaldehyde Condensation Reactions with Glycerol, (+)-Catechin, and Glutathione in Model Wine.（1）核磁共振氢谱：一种测定模型葡萄酒中乙醛与甘油、（+）-儿茶素和谷胱甘肽缩合反应热力学性质的新方法。
J Agric Food Chem. 2016 Sep 14;64(36):6869-78. doi: 10.1021/acs.jafc.6b02077. Epub 2016 Aug 31.
6
Analysis, occurrence and potential sensory significance of aliphatic aldehydes in white wines.分析、产生及白葡萄酒中脂肪醛的潜在感官意义。
Food Chem. 2011 Aug 1;127(3):1397-403. doi: 10.1016/j.foodchem.2011.01.133. Epub 2011 Feb 3.
7
A method to quantify quinone reaction rates with wine relevant nucleophiles: a key to the understanding of oxidative loss of varietal thiols.一种定量葡萄酒相关亲核试剂与醌反应速率的方法：理解品种硫醇氧化损失的关键。
J Agric Food Chem. 2012 Aug 29;60(34):8484-91. doi: 10.1021/jf302017j. Epub 2012 Aug 20.
8
Novel antioxidant reactions of cinnamates in wine.肉桂酸盐在葡萄酒中的新型抗氧化反应。
J Agric Food Chem. 2011 Jun 8;59(11):6221-6. doi: 10.1021/jf200115y. Epub 2011 May 11.
9
Reaction kinetics of hydrogen peroxide with copper and iron in seawater.海水中过氧化氢与铜和铁的反应动力学
Environ Sci Technol. 1987 Aug;21(8):804-10. doi: 10.1021/es00162a012.
10
Relationship between potentiometric measurements, sensorial analysis, and some substances responsible for aroma degradation of white wines.电位测量、感官分析与一些导致白葡萄酒香气降解的物质之间的关系。
J Agric Food Chem. 2003 Jul 30;51(16):4668-72. doi: 10.1021/jf034217z.