Marques Catarina, Dinis Lia-Tânia, Santos Maria João, Mota João, Vilela Alice
Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University of Trás-os-Montes and Alto Douro, P.O. Box 1013, 5001-801 Vila Real, Portugal.
University of Trás-os-Montes and Alto Douro, P.O. Box 1013, 5001-801 Vila Real, Portugal.
Foods. 2023 Nov 27;12(23):4277. doi: 10.3390/foods12234277.
Health-promoting compounds in wine and wine-related products are important due to their potential benefits to human health. Through an extensive literature review, this study explores the presence of these compounds in wine and wine-related products, examining their relationship with terroir and their impact on the aromatic and flavor properties that are perceived orally: sunlight exposure, rainfall patterns, and soil composition impact grapevines' synthesis and accumulation of health-promoting compounds. Enzymes, pH, and the oral microbiome are crucial in sensory evaluation and perception of health promotion. Moreover, their analysis of health-promoting compounds in wine and wine-related products relies on considerations such as the specific target compound, selectivity, sensitivity, and the complexity of the matrix.
葡萄酒及葡萄酒相关产品中的健康促进化合物因其对人体健康的潜在益处而显得重要。通过广泛的文献综述，本研究探讨了这些化合物在葡萄酒及葡萄酒相关产品中的存在情况，考察了它们与风土的关系以及对口腔所感知的香气和风味特性的影响：光照、降雨模式和土壤成分会影响葡萄藤中健康促进化合物的合成与积累。酶、pH值和口腔微生物群在健康促进的感官评价和感知中起着关键作用。此外，他们对葡萄酒及葡萄酒相关产品中健康促进化合物的分析依赖于诸如特定目标化合物、选择性、灵敏度和基质复杂性等因素。
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