|Table of Contents|

Research Progress on Flavonoid Compounds in Grape and Wine

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2018年05
Page:
160-170
Research Field:
Publishing date:

Info

Title:
Research Progress on Flavonoid Compounds in Grape and Wine
Author(s):
MIN Zhuo1OUYANG Ya′nan1ZHANG Yang1LIU Min1JU Yanlun1FANG Yulin12
(1.College of Enology,Northwest A & F University,Yangling,Shaanxi 712100;2.Engineering and Technological Research Center,Yangling,Shaanxi 712100)
Keywords:
grapewineflavonoidsanthocyaninsbiosynthesis
PACS:
-
DOI:
10.11937/bfyy.20172679
Abstract:
The grape flavonoids include anthocyanins,flavanols and flavonols etc.They not only play biological functions acting as antioxidant,antibacterial agent and ultraviolet protectant,but also contribute greatly to the sensory quality of wines.In a series of steps producing grape and wine,a lot of factors,such as light,temperature,moisture,phytohormone,the storage conditions and brewing methods could affect the composition and proportion of flavonoid compounds,thus changing the quality of grapes and wines.Herein,the types of flavonoids in grape and wine,factors influencing the metabolic pathway of flavonoids in grape,and recent research progress on the regulatory mechanism were reviewed.The future research directions in this field were proposed as well,in the purpose of guiding the future studies on regulation of flavonoids synthesis and lay theoretical foundation for the accumulation of flavonoids,thus to improve the quality of grape and wines.

References:

 

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Last Update: 2018-03-15