摘要
有机酸是葡萄和葡萄酒的重要风味物质,其组成和含量与葡萄和葡萄酒感官品质密切相关,其中酒石酸是葡萄果实特有的有机酸,关于其生物合成代谢及其调控机制仍很不清楚.笔者综述了葡萄果实中有机酸的种类及其作用、柠檬酸和苹果酸代谢与调节、以及酒石酸合成途径的研究进展,并对今后这一领域的研究提出了一些思路.
Organic acids are some important flavor compounds in both grapes and wines, and the composition and content of organic acids are closely related to the organoleptic quality of grapes and wines. Tartaric acid is a characteristic organic acid of grape berries and its biosynthetic pathway remained unclear. In the paper, the composition and roles of organic acids in grape berries, the metabolism and regulation of citric acid and malic acid, as well as the biosynthetic pathway of tartaric acid were reviewed and some future study ideas in this field were proposed.
出处
《海南大学学报（自然科学版）》
CAS
2009年第3期302-307,共6页
Natural Science Journal of Hainan University
基金
北京市自然科学基金资助项目(6092014)
关键词
葡萄果实
有机酸
酒石酸
代谢
grape berries
organic acid
tartaric acids
metabolism
作者简介
问亚琴（1989-），女，陕西延安人，中国农业大学食品科学与营养工程学院2009级硕士研究生．
通迅作者：潘秋红，女，E—mail：panqh@eau．edu．cn
