Wine and Grape Tannin Interactions with Salivary Proteins and Their Impact on Astringency: A Review of Current Research

Astringency is an important characteristic of red wine quality. The sensation is generally thought to be produced by the interaction of wine tannins with salivary proteins and the subsequent aggregation and precipitation of protein-tannin complexes. The importance of wine astringency for marketabili...

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Detalles Bibliográficos
Autores principales: McRae, Jacqui M., Kennedy, James A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2011
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6259628/
https://www.ncbi.nlm.nih.gov/pubmed/21399572
http://dx.doi.org/10.3390/molecules16032348

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6259628/
https://www.ncbi.nlm.nih.gov/pubmed/21399572
http://dx.doi.org/10.3390/molecules16032348

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