Advances in Understanding the Formation Mechanism of Terpenoids during Winemaking and Factors Influencing It

被引：3
|
作者：
Zhang H. [1 ,2 ]
Pan Q. [1 ,2 ]
机构：
[1] College of Food Science and Nutritional Engineering, China Agricultural University, Beijing
[2] Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing
来源：
Shipin Kexue/Food Science | 2021年 / 42卷 / 13期
关键词：
Regulation; Terpenoids; Transformation; Wine; Winemaking;
D O I：
10.7506/spkx1002-6630-20200802-024
中图分类号：
学科分类号：
摘要：
Terpenoids are important aroma components in wine, and exist in both free and bound forms in wine grape berries. Grape-derived terpenoids undergo a series of changes during winemaking, mainly including the conversion of glycosidically bound terpenoids into free forms through acidic or enzymic hydrolysis, and molecular rearrangements of some terpenoids in the acidic environment of wine. The transformation and rearrangement of terpenoids and ultimately wine aroma are significantly affected by the winemaking process. The present paper summarizes the recent advances in research on the reactions involved in the transformation of terpenoids during winemaking, the mechanism underlying the phenomenon, and the factors regulating it. Meanwhile, future research directions are discussed. © 2021, China Food Publishing Company. All right reserved.
引用
收藏
页码：249 / 258
页数：9
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