ワインのフェノール
出典: フリー百科事典『ウィキペディア（Wikipedia）』 (2023/06/26 02:21 UTC 版)
ワインには、様々な種類の天然フェノールやポリフェノールが含まれ、味や色、口当たりに影響を与えている。これらには、フェノール酸、スチルベノイド、フラボノール、ジヒドロフラボノール、アントシアニン、フラバノールモノマー（カテキン）、フラバノールポリマー（プロアントシアニジン）等が含まれる。これらは、フラボノイドと非フラボノイドの2つの分類に大別することができる。フラボノイドには、アントシアニンやタンニンが含まれ、ワインの色や口当たりに寄与している[1]。非フラボノイドには、レスベラトロール等のスチルベノイドや、安息香酸、コーヒー酸、ケイ皮酸等のフェノール酸が含まれる。
- ^ Kennedy JA, Matthews MA, Waterhouse AL (2002). “Effect of Maturity and Vine Water Status on Grape Skin and Wine Flavonoids”. Am. J. Enol. Vitic. 53 (4): 268-74.
- ^ Cheynier V, Duenas-Paton M, Salas E, Maury C, Souquet JM, Sarni-Manchado P, Fulcrand H (2006). “Structure and properties of wine pigments and tannins”. American Journal of Enology and Viticulture 57: 298-305.
- ^ Fulcrand H, Duenas M, Salas E, Cheynier V (2006). “Phenolic reactions during winemaking and aging”. American Journal of Enology and Viticulture 57: 289-297.
- ^ J. Robinson (ed) "The Oxford Companion to Wine" Third Edition pg 517-518 Oxford University Press 2006 ISBN 0-19-860990-6
- ^ Brown DE, Rashotte AM, Murphy AS et al. (June 2001). “Flavonoids act as negative regulators of auxin transport in vivo in arabidopsis”. Plant Physiol. 126 (2): 524-35. doi:10.1104/pp.126.2.524. PMC 111146. PMID 11402184.
- ^ J. Robinson (ed) "The Oxford Companion to Wine" Third Edition pg 273-274 Oxford University Press 2006 ISBN 0-19-860990-6
- ^ a b c J. Robinson (ed) "The Oxford Companion to Wine" Third Edition pg 24 Oxford University Press 2006 ISBN 0-19-860990-6
- ^ JaNvaRy, LaSzlo; Hoffmann, Thomas; Pfeiffer, Judith; Hausmann, Ludger; ToPfer, Reinhard; Fischer, Thilo C.; Schwab, Wilfried (2009). “A Double Mutation in the Anthocyanin 5-O-Glucosyltransferase Gene Disrupts Enzymatic Activity in Vitis vinifera L”. Journal of Agricultural and Food Chemistry 57 (9): 3512-8. doi:10.1021/jf900146a. PMID 19338353.
- ^ He, Fei; Mu, Lin; Yan, Guo-Liang; Liang, Na-Na; Pan, Qiu-Hong; Wang, Jun; Reeves, Malcolm J.; Duan, Chang-Qing (2010). “Biosynthesis of Anthocyanins and Their Regulation in Colored Grapes”. Molecules 15 (12): 9057-91. doi:10.3390/molecules15129057. PMID 21150825.
- ^ Isolation and quantification of oligomeric pyranoanthocyanin-flavanol pigments from red wines by combination of column chromatographic techniques. Jingren He, Celestino Santos-Buelga, Nuno Mateus and Victor de Freitas, Journal of Chromatography A, Volume 1134, Issues 1-2, 17 November 2006, Pages 215-225, doi:10.1016/j.chroma.2006.09.011
- ^ Effect of oxygenation on polyphenol changes occurring in the course of wine-making. Vessela Atanasova, Helene Fulcrand, Veronique Cheynier and Michel Moutounet, Analytica Chimica Acta, Volume 458, Issue 1, 29 April 2002, Pages 15-27, doi:10.1016/S0003-2670(01)01617-8
- ^ Why are grape/fresh wine anthocyanins so simple and why is it that red wine color lasts so long? R. Brouillard, S. Chassaing and A. Fougerousse, Phytochemistry, Volume 64, Issue 7, December 2003, Pages 1179-1186, doi:10.1016/S0031-9422(03)00518-1
- ^ Sarni-Manchado, Pascale; Cheynier, Veronique; Moutounet, Michel (1999). “Interactions of Grape Seed Tannins with Salivary Proteins”. Journal of Agricultural and Food Chemistry 47 (1): 42-7. doi:10.1021/jf9805146. PMID 10563846.
- ^ a b c J. Robinson (ed) "The Oxford Companion to Wine" Third Edition pg 680 Oxford University Press 2006 ISBN 0-19-860990-6
- ^ a b Mattivi F., Vrhovsek U., Masuero D., Trainotti D. (2009). “Differences in the amount and structure of extractable skin and seed tannins amongst red grape cultivars”. Australian Journal of Grape and Wine Research 15: 27-35. doi:10.1111/j.1755-0238.2008.00027.x.
- ^ a b Compositional investigation of pigmented tannin. Kennedy James A. and Hayasaka Yoji, A.C.S. symposium series, 2004, vol. 886, pp. 247-264, INIST:16184447
- ^ a b Identification of the origin of commercial enological tannins by the analysis of monosaccharides and polyalcohols. Luz Sanz M., Martinez-Castro Isabel and Moreno-Arribas M. Victoria, Food chemistry, 2008, vol. 111, no3, pp. 778-783, INIST:20520307
- ^ a b Preliminary Investigation for the Differentiation of Enological Tannins According to Botanical Origin: Determination of Gallic Acid and Its Derivatives. Marie-helene Salagoity-Auguste, Christian Tricard, Frederic Marsal and Pierre Sudraud, Am. J. Enol. Vitic. 37:4:301-303 (1986) (link)
- ^ Corder R, Mullen W, Khan NQ et al. (November 2006). “Oenology: red wine procyanidins and vascular health”. Nature 444 (7119): 566. doi:10.1038/444566a. PMID 17136085.
- ^ Wine Lovers Page - Wine Lexicon: Tannic, tannis Archived 2011年7月18日, at the Wayback Machine.
- ^ J. Robinson (ed) "The Oxford Companion to Wine" Third Edition pg 144 Oxford University Press 2006 ISBN 0-19-860990-6
- ^ a b Mattivi F., Guzzon R., Vrhovsek U., Stefanini M. and Velasco R. (2006). “Metabolite Profiling of Grape: Flavonols and Anthocyanins”. J Agric Food Chem. 54 (20): 7692-7702. doi:10.1021/jf061538c. PMID 17002441.
- ^ Flavonol profiles of Vitis vinifera red grapes and their single-cultivar wines. Castillo-Munoz Noelia, Gomez-Alonso Sergio, Garcia-Romero Esteban and Hermosin-Gutierrez Isidro, Journal of agricultural and food chemistry, 2007, vol. 55, no3, pp. 992-1002? INIST:18502213
- ^ Syringetin, a flavonoid derivative in grape and wine, induces human osteoblast differentiation through bone morphogenetic protein-2/extracellular signal-regulated kinase 1/2 pathway. Ya-Ling Hsu, Hsin-Lin Liang, Chih-Hsing Hung and Po-Lin Kuo, Molecular Nutrition & Food Research, Volume 53 Issue 11, Pages 1452-1461, doi:10.1002/mnfr.200800483
- ^ Maggiolini, M; Recchia, A G. “The red wine phenolics piceatannol and myricetin act as agonists for estrogen receptor in human breast cancer cells”. Journal of Molecular Endocrinology (Bioscientifica) 35: 269-281. doi:10.1677/jme.1.01783 2015年3月3日閲覧。.
- ^ Vrhovsek U. (1998). “Extraction of Hydroxycinnamoyltartaric Acids from Berries of Different Grape Varieties”. J Agric Food Chem. 46 (10): 4203-8. doi:10.1021/jf980461s.
- ^ Gatto P., Vrhovsek U., Muth J., Segala C., Romualdi C., Fontana P., Pruefer D., Stefanini M., Moser C., Mattivi F. and Velasco R. (2008). “Ripening and genotype control stilbene accumulation in healthy grapes”. J Agric Food Chem. 56 (24): 11773-85. doi:10.1021/jf8017707. PMID 19032022.
- ^ Mattivi F. (1993). “Solid phase extraction of trans-resveratrol from wines for HPLC analysis”. Zeitschrift fur Lebensmittel- Untersuchung und Forschung 196 (6): 522-5. doi:10.1007/BF01201331. PMID 8328217.
- ^ J. Robinson (ed) "The Oxford Companion to Wine" Third Edition pg 569 Oxford University Press 2006 ISBN 0-19-860990-6
- ^ Bavaresco L., Fregoni M., Trevisan M., Mattivi F., Vrhovsek U, Falchetti R. (2002). “The occurrence of piceatannol in grape”. Vitis 41 (3): 133-6.
- ^ The red wine phenolics piceatannol and myricetin act as agonists for estrogen receptor in human breast cancer cells. M Maggiolini, A G Recchia, D Bonofiglio, S Catalano, A Vivacqua, A Carpino, V Rago, R Rossi and S Ando, Journal of Molecular Endocrinology (2005) 35 269-281, doi:10.1677/jme.1.01783
- ^ J. Robinson (ed) "The Oxford Companion to Wine" Third Edition pg 727 Oxford University Press 2006 ISBN 0-19-860990-6
- ^ J. Robinson (ed) "The Oxford Companion to Wine" Third Edition, page 492, Oxford University Press 2006, ISBN 0-19-860990-6
- ^ Pollnitz, Alan P; Pardon, Kevin H; Sefton, Mark A (2000). “Quantitative analysis of 4-ethylphenol and 4-ethylguaiacol in red wine”. Journal of Chromatography A 874 (1): 101-9. doi:10.1016/S0021-9673(00)00086-8. PMID 10768504.
- ^ s., Varea; m., García-Vallejo; e., Cadahía; De Simón, FernáNdez (2001). “Polyphenols susceptible to migrate from cork stoppers to wine”. European Food Research and Technology 213: 56. doi:10.1007/s002170100327., INIST:1144008
- ^ Conde, Elvira; Cadahia, Estrella; Garcia-Vallejo, Maria Concepcion; Fernandez De Simon, Brigida (1998). “Polyphenolic Composition ofQuercus suberCork from Different spanish Provenances”. Journal of Agricultural and Food Chemistry 46 (8): 3166. doi:10.1021/jf970863k.
- ^ a?Lvarez-RodraGuez, Maraa Luisa; Belloch, Carmela; Villa, Mercedes; Uruburu, Federico; Larriba, Germa!n; Coque, Juan-Josac R (2003). “Degradation of vanillic acid and production of guaiacol by microorganisms isolated from cork samples”. FEMS Microbiology Letters 220 (1): 49-55. doi:10.1016/S0378-1097(03)00053-3. PMID 12644227.
- ^ Flash release and wine quality. Escudier J.L., Kotseridis Y. and Moutounet M., Progres Agricole et Viticole, 2002 (French)
- ^ Morel-Salmi, Cecile; Souquet, Jean-Marc; Bes, Magali; Cheynier, Veronique (2006). “Effect of Flash Release Treatment on Phenolic Extraction and Wine Composition”. Journal of Agricultural and Food Chemistry 54 (12): 4270-6. doi:10.1021/jf053153k. PMID 16756356.
- ^ Wirth, J.; Morel-Salmi, C.; Souquet, J.M.; Dieval, J.B.; Aagaard, O.; Vidal, S.; Fulcrand, H.; Cheynier, V. (2010). “The impact of oxygen exposure before and after bottling on the polyphenolic composition of red wines”. Food Chemistry 123: 107. doi:10.1016/j.foodchem.2010.04.008.
- ^ Sarni-Manchado, Pascale; Cheynier, Veronique; Moutounet, Michel (1997). “Reactions of polyphenoloxidase generated caftaric acid o-quinone with malvidin 3-O-glucoside”. Phytochemistry 45 (7): 1365. doi:10.1016/S0031-9422(97)00190-8.
- ^ Sarni, Pascale; Fulcrand, Helene; Souillol, Veronique; Souquet, Jean-Marc; Cheynier, Veronique (1995). “Mechanisms of anthocyanin degradation in grape must-like model solutions”. Journal of the Science of Food and Agriculture 69 (3): 385. doi:10.1002/jsfa.2740690317.
- ^ Thermodynamic and kinetic properties of a red wine pigment: catechin-(4,8)-malvidin-3-O-glucoside. Nave F1, Petrov V, Pina F, Teixeira N, Mateus N and de Freitas V, J Phys Chem B., 28 Oct 2010, volume 114, issue 42, pages 13487-13496, doi:10.1021/jp104749f
- ^ Gakh, Andrei A.; Anisimova, Natalia Yu; Kiselevsky, Mikhail V.; Sadovnikov, Sergey V.; Stankov, Ivan N.; Yudin, Mikhail V.; Rufanov, Konstantin A.; Krasavin, Mikhail Yu et al. (2010). “Dihydro-resveratrol?A potent dietary polyphenol”. Bioorganic & Medicinal Chemistry Letters 20 (20): 6149. doi:10.1016/j.bmcl.2010.08.002.
- ^ Degradation of oligomeric procyanidins and anthocyanins in a Tinta Roriz red wine during maturation. C. Dallas, J.M. Ricardo-Da-Silva and Olga Laureano, Vitis, 1995, volume 34, issue 1, pages 51-56, (article)
- ^ Interactions between Wine Polyphenols and Aroma Substances. An Insight at the Molecular Level. Claire Dufour and Claude L. Bayonove, J. Agric. Food Chem., 1999, 47 (2), pages 678-684, doi:10.1021/jf980314u
[続きの解説]
「ワインのフェノール」の続きの解説一覧
- 1 ワインのフェノールとは
- 2 ワインのフェノールの概要
- 3 コルク由来のフェノール
- 4 関連項目
- ワインのフェノールのページへのリンク
