你知道红酒里有什么吗.pdf

你知道红酒里有什么吗Ethanol 酒精Most cultures see something magical, even holy, about the way this toxin confuses our brain into thinking we are gods. It's formed by microorganisms that eat sugar (C6H12O6) and excrete the waste as CH3CH2OH. 这种物质让人意乱神迷，自以为是神所以大多数文化都认为酒中有某种神奇的，甚至神圣的能量发酵过程中微生物把葡萄糖（C6H12O6 ）当做 “ 食物 ” ，它们排泄出来的废物就是酒精（CH3CH2OH ）Glycerol 甘油Some insist that this syrupy sugar alcohol, a byproduct of ethanol fermentation, is as important to a wine's mouthfeel (texture) as ethanol itself. But while connoisseurs may credit it for determining “body“ and “silkiness“ chemists haven't found a clear connection. 这种甘美的糖醇是酒精发酵的副产物，有人坚持称甘油对葡萄酒口感（质地）的影响和酒精一样重要。

不过品酒师把 “ 酒体 ” 和“ 顺滑 ” 归功于甘油的同时，化学家却没有发现中间有什么必然的联系Tannins 单宁These astringent molecules found in grapes (and in the oak barrels used in winemaking) do a real number on your tongue. Their multiple phenol groups bind to salivary proteins, making your mouth feel drier than it should when it's full of liquid. This odd effect is what oenophiles call a “gripping“ mouthfeel. 这些苦涩的分子来自葡萄和酿造所用的橡木桶，能给人强烈的味觉刺激单宁中的多酚基团和唾液蛋白结合，即使你含着液体，口中也会感觉干涩单宁这种奇怪的效果就是品酒师所说的“ 坚实 ” 口感Malvidin 3-Glucoside 二甲花翠素3-葡萄糖苷One of a family of natural pigments called anthocyanins. Also known as oenin, it puts the red in red wine. 天然色素花色素苷家族的一员，也被称为锦葵色素-3-葡糖苷。

红酒因含有这种物质才显示出红色Catechin and Caffeic Acid 儿茶素和咖啡酸Catechin is a phenol antioxidant found in grape seeds. Caffeic acid is another phenolic compound found in grapes. Together they have the serendipitous benefit of preventing DNA damage from ionizing radiation and reactive oxygen molecules. 葡萄籽中含有的儿茶素是一种酚类抗氧化剂咖啡酸是葡萄中含有的另一种酚类化合物防止电离辐射和活性氧分子破坏DNA 可算是它们对人体出乎意料的功效3-Isobutyl-2-Methoxy-Pyrazine 3-异丁基 -2-甲氧基吡嗪（ IBMP)This chemical gives Cabernet Sauvignon its herbaceous green pepper aroma, detectable at as little as six parts per trillion. Connoisseurs note: If the smell is overpowering, it could mean the grapes were not allowed sufficient time to ripen—IBMP breaks down as grapes mature. Or leaves may have gotten into the ferment (the green parts of the vine are chock-full of IBMP). 这种化学物是赤霞珠中草本和青椒香气的来源，含量超过万亿分之六就可闻到。

品酒师认为：如果这种气味过于浓烈，可能意味着葡萄没有完全成熟—— 葡萄成熟时IBMP 就会分解；或者发酵时混入了葡萄叶，而葡萄叶中含有大量的IBMP Tyramine 酪胺Wine-and-cheese parties give you a migraine? It might not be the pretentious banter. You could be overdosing on this amino acid, which is found in both foods. It constricts cerebral blood vessels, and when they reopen, you get a throbbing headache. So skip the cheese, but be sure to nosh on something; you'll absorb less tyramine if you have food in your stomach. 葡萄酒加奶酪会引起偏头痛？这可不是故弄玄虚两种食物中都含有酪胺，同时食用很可能酪胺摄入过量酪胺可收缩脑血管，血管再舒张的时候，就会引起搏动性头痛。

所以，喝红酒时不要吃奶酪，但可以配点别的小食，如果胃肠里有东西，就不会吸收那么多酪胺了Malic and Lactic Acids 苹果酸和乳酸Malic acid occurs naturally in grapes. But too much of it gives vino a harsh “green“ taste that clashes with other flavors. Most vintners let the wine age a bit so bacteria can turn malic acid into the “softer“,“rounder“ lactic acid. 葡萄中天然含有苹果酸不过过多的苹果酸使红酒有涩口的“ 草青味 ” ，与其他味道冲突大多酿酒师会把红酒存放一段时间，细菌会把苹果酸转化成更“ 柔和 ” 、更 “ 圆润 ” 的乳酸Resveratrol 白藜芦醇The antioxidant that's been touted for the past decade as a miracle cure-all: It fights cancer! Tames diabetes! Keeps winos alive forever! 过去十年，这种抗氧化剂已经被吹捧成包治百病的灵丹妙药：抗癌！治愈糖尿病！饮红酒可活力永驻！原文来自 必克英语 。