【摘要】 葡萄中类黄酮化合物包括花色苷、黄烷醇和黄酮醇等物质,不仅具有抗氧化、抗菌和紫外线保护等生物学功能,而且对葡萄酒的感官品质具有重要作用,在葡萄栽培、采摘、葡萄酒酿造和陈酿等一系列的环节中,很多因素,包括光照、温度、水分、激素、采摘后的贮藏条件和酿造方式等均会影响类黄酮化合物的组成和比例,进而对葡萄及葡萄酒的品质产生影响。该研究综述了葡萄与葡萄酒中类黄酮物质的种类、代谢途径影响因素及在调控机制方面的研究进展,并对未来的研究方向进行了展望,旨在为后续类黄酮物质合成调控的研究指明方向,为今后提高葡萄果实及葡萄酒中类黄酮物质的积累,进而提高葡萄和葡萄酒品质提供参考依据。更多还原

【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.更多还原