Research progress of the flavor compounds in wine
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摘要: 风味物质是影响葡萄酒质量的重要因素。葡萄酒中的风味物质主要受葡萄品种、成熟度、环境条件、酵母选择等因素的影响,风味物质的种类、含量、气味特性决定葡萄酒的风格和典型性。本文为更好地了解葡萄酒风味物质的研究进展,结合前人研究资料,对葡萄酒风味物质的种类、含量、作用、研究热点以及影响因素进行简单综述,提出葡萄酒风味物质研究方向的展望,并为后期研究提供理论依据。Abstract: Flavor substances are important factors affecting the quality of wine. The flavor substances are mainly affected by varieties, maturity, growth conditions and yeast varieties in wine.Compositions and odor characteristics of flavor substances play key roles in wine styles.In this paper, the varieties, content, function, research focus and influential factors were reviewed based on previous research data, in order to put forward the outlook of research direction of flavor compounds, meanwhile, it could provide theoretical basis for the later research.
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Keywords:
- wine /
- flavor compounds /
- factors
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