Diverse interaction of commercial enological tannins with the protein fraction of saliva. Association with astringency
Abstract
Commercial enological tannins (CETs) are wine additives that are mostly aimed at modulating astringency. This study aims at comparing the effects of eleven CETs (supplied by 4 companies) extracted either from grapes (n = 2) or oak wood (n = 9) on the salivary protein fraction and on the astringency they provoke. Phenolic compounds were characterized by spectrophotometry and HPLC methods. Interaction of CETs with the salivary protein was assessed...
Paper Details
Title
Diverse interaction of commercial enological tannins with the protein fraction of saliva. Association with astringency
Published Date
Oct 1, 2020
Journal
Volume
26
Pages
100163 - 100163
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