【摘要】 葡萄酒中单宁含量及结构的变化对葡萄酒的风味、口感、结构、营养价值等均具有重要影响。通过综述前人研究结果，介绍了葡萄酒酿造过程中单宁的来源、分类、作用、影响因素，以及与其他物质之间的相关性，有助于把握葡萄酒酿造过程中单宁的变化规律，更加科学地选取酿酒葡萄酿造工艺和前处理方法，从而保证获得营养价值和风味上好的葡萄酒。更多还原

【Abstract】 The content and structural changes of tannins in wine have significant impacts on the flavor,mouthfeel, structure and nutritional value of the wine. By reviewing previous research results, the sources,classifications, functions, influencing factors of tannins in the winemaking process, as well as their correlations with other substances were introduced, aiming to help understand the variations of tannins in the winemaking process, select winemaking grape cultivation processes and pre-treatment methods more scientifically, and ensure the production of wines with good nutritional value and flavor.更多还原