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Chemical Affinity between Tannin Size and Salivary Protein Binding Abilities: Implications for Wine Astringency
Astringency perception, as an essential parameter for high-quality red wine, is principally elicited by condensed tannins in diversified chemical structures. Condensed tannins, which are also known as proanthocyanidins (PAs), belong to the flavonoid class of polyphenols and are incorporated by multi...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Public Library of Science
2016
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4982662/ https://www.ncbi.nlm.nih.gov/pubmed/27518822 http://dx.doi.org/10.1371/journal.pone.0161095 |