摘要
酚类物质是芳香环上连有一个或多个经基的低分子量有机化合物,其不但决定了葡萄酒的口感、色泽、贮藏寿命及稳定性,而且具有很强的抗氧化活性.
It is an important role of phenolic compounds in wine not only for wine quality, but also with significant antioxidant and chelating properties. Their cardioprotective effects stem from the ability to inhibit lipid peroxidation, chelate redox-active metals, and attenuate other processes involving reactive oxygen species. Phenolic compounds occur in grape and wine primarily asglycosides and polymers that are degraded to variable extents in the digestive tract. The propensity of phenolic compounds grape and wine to inhibit free-radical mediated events is governed by its chemical structure.
出处
《中国食品工业》
2005年第10期54-54,56,共2页
China Food Industry
