[1]李超,李辉,孙佳莹,等.多酚化合物单宁对葡萄酒口感影响的研究进展[J].北方园艺,2017,41(04):182-186.[doi:10.11937/bfyy.201704043]
　LI Chao,LI Hui,SUN Jiaying,et al.Investigation Progress of the Wine′s Taste Influenced by Polyphenols and Tannins[J].Northern Horticulture,2017,41(04):182-186.[doi:10.11937/bfyy.201704043]

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多酚化合物单宁对葡萄酒口感影响的研究进展

《北方园艺》[ISSN:1001-0009/CN:23-1247/S] 卷: 第41卷期数: 2017年04 页码: 182-186 栏目: 出版日期: 2017-02-28

Title:: Investigation Progress of the Wine′s Taste Influenced by Polyphenols and Tannins

作者:: 李超1; 李辉1; 孙佳莹1; 张梦园1; 张军翔1; 2; （1.宁夏大学农学院，宁夏银川 750021；2.宁夏大学葡萄酒学院，宁夏银川 750021）

Author(s):: LI Chao1; LI Hui1; SUN Jiaying1; ZHANG Mengyuan1; ZHANG Junxiang1; 2; (1.Agricultural College,Ningxia University，Yinchuan，Ningxia 750021;2.Wine School,Ningxia University,Yinchuan,Ningxia 750021)

关键词:: 多酚类物质; 单宁; 葡萄酒; 口感

Keywords:: polyphenols; tannin; wine; taste

DOI:: 10.11937/bfyy.201704043

文献标志码:: A

摘要:: 多酚类化合物在葡萄酒颜色、口感、稳定性等方面具有重要作用，影响葡萄酒的质量。研究多酚化合物单宁对提高葡萄酒质量具有深刻的意义。现简要论述多酚类化合物单宁以及其对葡萄酒口感影响的研究进展，以期为研究该方向的诸多学者提供帮助。

Abstract:: Phenolic compounds have an important impact on color,taste and stabilization，which affects the quality of wine.Researching polyphenol and tannin makes profound sense of enhancing wine quality.The research gave a brief introduce of polyphenol and tannin，as well as the investigation progress of the taste influenced by polyphenol hoped to offer a facilities to correlative researchist.

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备注/Memo

第一作者简介：李超（1991-），男，硕士研究生,研究方向为葡萄与葡萄酒学。E-mail：429102995@qq.com.责任作者：张军翔（1971-），男，博士，教授，硕士生导师，现主要从事葡萄栽培和葡萄酒酿造等研究工作。E-mail：zhangjunxiang@126.com.基金项目：宁夏“十三五”产业重大攻关资助项目。

更新日期/Last Update: 2017-03-23