Peptides in Brewed Wines: Formation, Structure, and Function.

Mengjie Zhou, Tingting Bu, Jiexia Zheng, Ling Liu, Songfeng Yu, Shanshan Li, Jianping Wu

Journal of agricultural and food chemistry 2021 Mar 10

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The traditional low-alcoholic beverages, such as grape wine, sake, and rice wine, have been consumed all over the world for thousands of years, each with their unique methods of production that have been practiced for centuries. Moderate consumption of wine is generally touted as beneficial for health, although there is ongoing debate for the responsible components in wine. In this review, the structural and functional characteristics, the formation mechanisms, and their health-promoting activities of peptides in three brewed wines, grape wine, Chinese rice wine (also called Chinese Huangjiu or Chinese yellow wine), and Japanese sake, are discussed. The formation of peptides in wine imparts sensorial, technological, and biological attributes. Prospects on future research, with an emphasis on the peptide characterization, formation mechanism, physiological activity, and molecular mechanisms of action, are presented.

Citation

Mengjie Zhou, Tingting Bu, Jiexia Zheng, Ling Liu, Songfeng Yu, Shanshan Li, Jianping Wu. Peptides in Brewed Wines: Formation, Structure, and Function. Journal of agricultural and food chemistry. 2021 Mar 10;69(9):2647-2657