•  
  •  
 

Corresponding Author(s)

张美枝(1972—), 女, 内蒙古农业大学副教授, 硕士。E-mail: jiuyue2020jiuyue@126.com

Abstract

Tannins are among the most important polyphenolic compounds in red wine and play a central role in determining color stability, flavor complexity, and aging potential. This review systematically summarizes the classification, structural characteristics, and the distribution and transformation mechanisms of tannins in red wine. It focuses on the differential effects of soft tannins, hard tannins, and polymerized tannins on the formation and maintenance of wine color, as well as their roles in astringency, bitterness, aroma coordination, and flavor persistence. Furthermore, the applications of tannins in fermentation, aging, and blending are summarized, revealing their important roles in promoting anthocyanin stability, enhancing wine body structure, delaying oxidation, and improving mouthfeel.

Publication Date

5-13-2026

First Page

205

Last Page

211

DOI

10.13652/j.spjx.1003.5788.2025.80813

References

[1] ELRAYESS Y,NEHME N,AZZI-ACHKOUTY S,et al.Wine phenolic compounds:chemistry,functionality and health benefits [J].Antioxidants,2024,13(11):1 312.
[2] BRANCO Z,BAPTISTA F,PAIE-RIBEIRO J,et al.Impact of winemaking techniques on the phenolic composition and antioxidant properties of Touriga nacional wines [J].Molecules,2025,30(7):1 601.
[3] PICARIELLO L,GAMBUTI A,PETRACCA F,et al.Enological tannins affect acetaldehyde evolution,colour stability and tannin reactivity during forced oxidation of red wine [J].International Journal of Food Science & Technology,2018,53(1):228-236.
[4] SUN Y,GUO J J,LIU F B,et al.Identification of indigenous yeast flora isolated from the five winegrape varieties harvested in Xiangning,China [J].Antonie Van Leeuwenhoek,2014,105(3):533-540.
[5] COSME F,AIRES A,PINTO T,et al.A comprehensive review of bioactive tannins in foods and beverages:functional properties,health benefits,and sensory qualities [J].Molecules,2025,30(4):800.
[6] 陈光龙,张娜,郭海红.榆林市葡萄高效栽培技术研究 [J].种子科技,2025,43(6):114-116.CHEN G L,ZHANG N,GUO H H.Study on high-efficiency cultivation techniques of grapes in Yulin [J].Seed Science & Technology,2025,43(6):114-116. [7] BEN AZIZ M,MOUTAOIKIL M,ZENG L M,et al.Review on oenological
tannins:conventional and emergent extraction techniques,and characterization [J].Journal of Food Measurement and Characterization,2024,18(6):4 528-4 544.
[8] 段文靖,闫更轩,刘春燕,等.单宁的微生物降解及单宁酶在食 品 工 业 中 的 应 用 研 究 进 展 [J].食 品 安 全 质 量 检 测 学 报,2025,16(3):115-122.DUAN W J,YAN G X,LIU C Y,et al.Research progress on microbial degradation of tannins and application of tannase in food industry [J].Journal of Food Safety & Quality,2025,16(3):115-122.
[9] 陈永,刘芸齐,张振文.摘叶处理对贺兰山东麓酿酒葡萄品丽珠果实酚类物质的影响 [J].中国酿造,2024,43(12):64-70.CHEN Y,LIU Y Q,ZHANG Z W.Effects of leaf removal on phenolic compounds in wine grape Cabernet franc from Eastern foothills of Helan Mountains [J].China Brewing,2024,43(12):64-70.
[10] KANMANI B J,MUTHU A S P.Estimation of total flavonoids,phenols,alkaloids,tannins and in vitro antioxidant activity of Costus pictus D.Don.ex.Lindl.and Dodonaea viscosa (L.) Jacq.leaf extracts [J].Chemical Papers,2025,79(1):545-559.
[11] YAO K,TIHO T,NAHOULÉ S,et al.Total polyphenols,total flavonoids,condensed tannins,and antioxidant activity of Borassus aethiopum (Arecaceae) ripe fruits' peels,and peel-pulps,dried at different temperatures [J].Asian Journal of Chemical Sciences,2023,13(2):20-33.
[12] LANG T,HUSSAIN M D,LI M D,et al.Unlocking the structure-activity relationship of mangrove condensed and hydrolysable tannins:unveiling their potential ecological significance in antioxidant and antibacterial functions [J].International Journal of Biological Macromolecules,2025,307:141918.
[13] 郭 俊 凌,石 碧.植 物 多 酚 高 值 转 化 与 跨 领 域 应 用 研 究 进 展[J].中国科学:化学,2024,54(11):1 807-1 820.GUO J L,SHI B.Research progress on high-value transformation and cross-field application of plant polyphenols[J].Science China:Chemistry,2024,54(11):1 807-1 820.
[14] 陈勇,易勇波,肖利民,等.橡木中的鞣花单宁对葡萄酒质量的影响 [J].酿酒科技,2005 (3):71-74.CHEN Y,YI Y B,XIAO L M,et al.Effects of ellagitannin in oak on grape wine quality [J].Liquor-Making Science & Technology,2005 (3):71-74.
[15] 杨 洋.不 同 昼 夜 温 度 对 赤 霞 珠 葡 萄 浆 果 品 质 的 影 响 [D].银川:宁夏大学,2020:45-52.YANG Y.Effects of day-night temperature differences on the quality of Cabernet sauvignon grape berries [D].Yinchuan:Ningxia University,2020:45-52.
[16] 孙佳莹,郭伟,李超.外源性单宁对赤霞珠葡萄酒品质的影响[J].中国酒,2024 (9):36-37.SUN J Y,GUO W,LI C.Effects of exogenous tannins on the quality of Cabernet sauvignon wine [J].China Wine,2024 (9):36-37.
[17] 张舒凡.烟台地区特色酿酒红葡萄品种酿酒特性及陈酿潜力研究 [D].烟台:烟台大学,2023:15-28.ZHANG S F.Study on brewing characteristics and aging potential of characteristic red grape varieties in Yantai area [D].Yantai:Yantai University,2023:15-28.
[18] 李雨宇.干红葡萄酒中花色苷和单宁结构组分与其感官质量关系的研究 [D].咸阳:西北农林科技大学,2021:32-45.LI Y Y.Study on the relationship between the structural components of anthocyanins and tannins with sensory quality in dry red wines [D].Xianyang:Northwest A & F University,2021:32-45.
[19] 刘学军.对干红葡萄酒改性与增香的研究 [D].长春:吉林大学,2007:25-38.LIU X J.Study on modification and increases the fragrance of claret by pulsed electric field technology [D].Changchun:Jilin University,2007:25-38.
[20] 王克清.红色酿酒葡萄中香草酰单宁组分及其在葡萄酒中演变的研究 [D].银川:宁夏大学,2022:18-35.WANG K Q.Composition of tannins vanillate in red wine grapes and their evolution during winemaking [D].Yinchuan:Ningxia University,2022:18-35.
[21] 王张钰,黄勇策,杨伟明,等.贺兰山东麓不同风土条件下红葡萄酒酚类及感官特征分析 [J].中国酿造,2024,43(6):32-42.WANG Z Y,HUANG Y C,YANG W M,et al.Analysis of phenolic and sensory characteristics of red wines under different terroir conditions in the eastern foothills of Helan Mountains [J].China Brewing,2024,43(6):32-42.
[22] 孙文静,陈建胜,束超,等.3株商业克鲁维酵母对贺兰山东麓 赤 霞 珠 干 红 葡 萄 酒 增 酸 效 果 及 酒 品 质 的 影 响 [J].食 品 科学技术学报,2024,42(4):61-74.SUN W J,CHEN J S,SHU C,et al.Evaluation of acid-enhancing effect and wine quality of 3 commercial Kluyveromyces on cabernet sauvignon dry red wine from eastern foot of Helan Mountain [J].Journal of Food Science and Technology,2024,42(4):61-74.
[23] 王文璇,董荣,慕静怡,等.不同单宁提升赤霞珠干红葡萄酒品质的比较分析 [J].现代食品科技,2020,36(9):270-276.WANG W X,DONG R,MU J Y,et al.Comparison of different tannins for improving the quality of Cabernet sauvignon red wine [J].Modern Food Science and Technology,2020,36(9):270-276.
[24] 段雪荣.橡木桶陈酿对昌黎赤霞珠干红葡萄酒品质的影响[D].咸阳:西北农林科技大学,2012:23-24.DUAN X R.The influence of oak aging on the quality of Cabernet sauvignon red wine from Changli [D].Xianyang:Northwest A & F University,2012:23-24.
[25] 董书甲,任辉,刘露,等.葡萄酒酿造中常用辅料及应用研究[J].安徽农业科学,2024,52(22):1-7,19.DONG S J,REN H,LIU L,et al.Research on common auxiliary materials and their applications in wine making [J].Journal of Anhui Agricultural Sciences,2024,52(22):1-7,19.
[26] STRATI I F,TATARIDIS P,SHEHADEH A,et al.Impact of tannin addition on the antioxidant activity and sensory character of Malagousia white wine [J].Current Research in Food Science,2021,4:937-945.
[27] GARCÍA-ESTÉVEZ I,ALCALDE-EON C,PUENTE V,et al.Enological tannin effect on red wine color and pigment composition and relevance of the yeast fermentation products[J].Molecules,2017,22(12):2 046.
[28] 马懿,喻康杰,赖晓琴,等.不同种类单宁对赤霞珠葡萄酒品质及风味感官的影响 [J].食品研究与开发,2024,45(21):25-33.MA Y,YU K J,LAI X Q,et al.Effects of different species on quality and flavor sensory of Cabernet sauvignon wine [J].Food Research and Development,2024,45(21):25-33.
[29] 何丽红,焦红茹,方海田.蛋清粉对马瑟兰干红葡萄酒澄清效果的影响 [J].现代食品,2024,30(23):193-198.HE L H,JIAO H R,FANG H T.Effects of egg white powder on the clarification of Marselan dry red wines [J].Modern Food,2024,30(23):193-198.
[30] LYU J H,WANG S,MA Y,et al.Study on the interaction of tannins and salivary proteins affecting wine aroma volatility:static HS-SPME and molecular dynamics simulation approaches[J].Food Research International,2024,175:113809.
[31] VERSARI A,DU TOIT W,PARPINELLO G P.Oenological tannins:a review [J].Australian Journal of Grape and Wine Research,2013,19(1):1-10.
[32] CHIRA K,JOURDES M,TEISSEDRE P L.Cabernet sauvignon red wine astringency quality control by tannin characterization and polymerization during storage [J].European Food Research and Technology,2012,234(2):253-261.
[33] 马懿,熊蓉,魏鑫,等.葡萄酒酚类物质的产生机制及影响因素研究进展 [J].食品研究与开发,2023,44(13):195-201.MA Y,XIONG R,WEI X,et al.Formation mechanism of phenols during winemaking and the influencing factors:a review[J].Food Research and Development,2023,44(13):195-201.
[34] 刘庆竹,孙凯,司友斌.真菌漆酶介导自由基偶联和接枝反应在绿色化学中的应用 [J].环境化学,2021,40(3):914-927.LIU Q Z,SUN K,SI Y B.Prospects and applications of fungal laccase-mediated the radical coupling and grafting processes in green chemosynthesis [J].Environmental Chemistry,2021,40(3):914-927.
[35] 黄静.鲜食葡萄酿酒特性及葡萄酒品质的研究 [D].石河子:石河子大学,2014:18.HUANG J.Research of winemaking characters and wine quality of table grapes [D].Shihezi:Shihezi University,2014:18.
[36] PITTARI E,MOIO L,PIOMBINO P.Interactions between polyphenols and volatile compounds in wine:a literature review on physicochemical and sensory insights [J].Applied Sciences,2021,11(3):1 157.
[37] 王瑞,李华,张振文,等.单宁添加配套工艺对赤霞珠干红葡萄酒品质的影响 [J].食品科学,2025,46(3):89-96.WANG R,LI H,ZHANG Z W,et al.Effects of tannin addition supporting technology on the quality of Cabernet sauvignon dry red wine [J].Food Science,2025,46(3):89-96.
[38] 刘佳,赵艳艳,陈向东.外源单宁在葡萄酒酿造中的应用及品质影响机制 [J].中国酿造,2023,42(1):28-33.LIU J,ZHAO Y Y,CHEN X D.Application of exogenous tannins in wine making and their quality-influencing |mechanisms [J].China Brewing,2023,42(1):28-33.
[39] CORONA O,BAMBINA P,DE FILIPPI D,et al.Influence of pre-fermentative addition of aqueous solution tannins extracted from oak wood (Quercus petraea) on the composition of Grillo wines [J].European Food Research and Technology,2021,247(7):1 595-1 608.
[40] FREDRICKSON A J,MANNS D C,MANSFIELD A K.Addition rate of exogenous tannin for optimal tannin retention in hybrid red wines [J].American Journal of Enology and Viticulture,2020,71(1):62-69.
[41] HARBERTSON J F,PARPINELLO G P,HEYMANN H,et al.Impact of exogenous tannin additions on wine chemistry and wine sensory character [J].Food Chemistry,2012,131(3):999-1 008.
[42] 简小艳,宋江峰,王虹娟,等.葡萄渣在食品中的开发利用研究进展 [J].中国果菜,2023,43(1):55-62.JIAN X Y,SONG J F,WANG H J,et al.Research progress on development and utilization of grape pomace in food [J].China Fruit & Vegetable,2023,43(1):55-62.
[43] 郭宾,蒋悦,李雅善,等.外源单宁对 ‘赤霞珠 ’葡萄酒花色苷和缩合单宁特性的影响 [J].中外葡萄与葡萄酒,2023 (1):8-15.GUO B,JIANG Y,LI Y S,et al.Influence of exogenous tannin on anthocyanins and condensed tannin properties in ' Cabernet sauvignon ' wine [J].Sino-Overseas Grapevine & Wine,2023(1):8-15.
[44] LI L X,LI Z,WEI Z M,et al.Effect of tannin addition on chromatic characteristics,sensory qualities and antioxidant activities of red wines [J].RSC Advances,2020,10(12):7 108-7 117.
[45] 朱虹,张平,李新榜.葡萄酒的灵魂之一 —— 不可或缺的单宁[J].中外葡萄与葡萄酒,2008 (5):47-51.ZHU H,ZHANG P,LI X B.One of the souls of wine:indispensable tannins [J].Sino-Overseas Grapevine & Wine,2008 (5):47-51.
[46] 安家静,郑小柏,熊大维,等.麦芽威士忌在 5种不同桶型陈酿两年后的风味变化 [J].中国酿造,2024,43(6):96-101.AN J J,ZHENG X B,XIONG D W,et al.Flavor changes of malt whisky aged for two years in 5 different types of barrel[J].China Brewing,2024,43(6):96-101.
[47] 康文军,刘叶,张军强,等.陶罐陈酿对赤霞珠干红葡萄酒颜色及味感的影响 [J].食品与发酵工业,2023,49(11):47-54.KANG W J,LIU Y,ZHANG J Q,et al.Effects of clay pot aging on Cabernet sauvignon dry red wine based on color-related and taste-related indicators [J].Food and Fermentation Industries,2023,49(11):47-54.
[48] 郑 昊.橡 木 调 制 技 术 及 在 白 兰 地 陈 酿 中 的 应 用 研 究 [D].济南:齐鲁工业大学,2024:32.ZHENG H.Oak modulation technology and its application in brandy aging [D].Jinan:Qilu University of Technology,2024:32.
[49] 马小强,王有梁,潘艺波,等.超声催陈对葡萄酒色泽品质的影响 [J].食品研究与开发,2023,44(15):15-23.MA X Q,WANG Y L,PAN Y B,et al.The effects of ultrasonic aging on the color quality of wine [J].Food Research and Development,2023,44(15):15-23.
[50] 杨 健.葡 萄 酒 酿 造 的 新 技 术 和 新 工 艺 [J].中 外 食 品 工 业,2024 (5):1-3.YANG J.New technologies and processes for wine making [J].Chinese and Foreign Food Industry,2024 (5):1-3.
[51] PICHLER A,IVIĆ I,BABIĆ J,et al.Phenolic profile,antioxidant activity,chemical composition,and elements of Merlo t wine stored in toasted oak barrels [J].Foods,2024,13(24):4 100.
[52] 闫雪.遮光处理对 ‘赤霞珠 ’葡萄果实中辅色物质代谢及葡萄酒颜色稳定性的影响 [D].乌鲁木齐:新疆农业大学,2021:8.YAN X.Effect of shading treatment on the metabolism of co-color substances and wine color stability in ' Cabernet sauvignon ' grape berry [D].Urumqi:Xinjiang Agricultural University,2021:8.
[53] 白晓璇,凌梦琪,陈柏年,等.添加葡萄籽单宁对橡木桶陈酿‘赤霞珠 ’和‘马瑟兰 ’干红葡萄酒香气的影响 [J].食品科学,2022,43(18):251-257.BAI X X,LING M Q,CHEN B N,et al.Effect of grape seed tannin addition before barrel aging on the aroma of Cabernet sauvignon and Marselan dry red wine [J].Food Science,2022,43(18):251-257.
[54] 苏 洁,张 军 翔.葡 萄 酒 圆 润 度 研 究 进 展 [J].食 品 与 机 械,2013,29(2):238-241.SU J,ZHANG J X.Progress on research in rounded taste of wine [J].Food & Machinery,2013,29(2):238-241.
[55] 刘畅.复合酒曲的制备与催陈方法对糯玉米酒品质的影响研究 [D].南京:南京农业大学,2021:53.LIU C.Study on the production of mixed Qu and the effect of aging treatment on the quality of waxy maize wines [D].Nanjing:Nanjing Agricultural University,2021:53.
[56] 赵益梅,王新,唐佳代,等.橡木片对 ‘赤霞珠 ’葡萄酒酚类物质与抗氧化能力的影响 [J].食品与发酵工业,2023,49(13):108-113.ZHAO Y M,WANG X,TANG J D,et al.Effect of oak chips processing on phenolic compounds and antioxidant capacity of Cabernet Sauvignon wine [J].Food and Fermentation Industries,2023,49(13):108-113.
[57] 孙海燕.贺兰山东麓干红葡萄酒多酚组分与其抗氧化、抗癌活性的关联性研究 [D].咸阳:西北农林科技大学,2019:46-47.SUN H Y.Study on antioxidant and anticancer activity of polyphenols in dry red wines from eastern foot of Helan Mountain in Ningxia [D].Xianyang:Northwest A & F University,2019:46-47.
[58] 李蕊蕊.葡萄酒酿造过程中单宁的变化规律 [D].济南:齐鲁工业大学,2016:38.LI R R.Change of tannins during winemaking [D].Jinan:Qilu University of Technology,2016:38.
[59] 强文乐,余飞,赵晓兰,等.陈酿期不同调配比例对赤霞珠—美乐葡萄酒化学成分和感官品质的影响 [J].核农学报,2024,38(4):703-714.QIANG W L,YU F,ZHAO X L,et al.Effect of different blending ratio on chemical parameters and sensory properties of Cabernet sauvignon-Merlot wines during barrel aging period[J].Journal of Nuclear Agricultural Sciences,2024,38(4):703-714.

Download

Share

COinS
 
 

To view the content in your browser, please download Adobe Reader or, alternately,
you may Download the file to your hard drive.

NOTE: The latest versions of Adobe Reader do not support viewing PDF files within Firefox on Mac OS and if you are using a modern (Intel) Mac, there is no official plugin for viewing PDF files within the browser window.