For Review. Confidential The relative abilities of two enological tannins to interact with a single gelatin were compared with their relative abilities to elicit astringency. A trained sensory panel assessed astringency whereas ...

Three tropical legumes, namely Leucaena leucocephala, Sesbania sesban and Cajanus cajan, were subjected to chemical analysis plus in vitro, in situ and in vivo evaluations. Three different assays were used to determine ...

Enological tannins are widely used in winemaking process to improve different characteristics of wines. A wide spectrum of enological tannins is now available on the market; however, the tannins’ chemical nature and ...

Composite materials formulated with a natural polyphenolic matrix (commercial tannin adhesive made from quebracho tannin extract), pine woodflour as reinforcing material, and hexamethylenetetramine as hardener were prepared ...

The aim of this paper was to study a method based on gas production technique to measure the biological effects of tannins on rumen fermentation. Six feeds were used as fermentation substrates in a semi-automated gas method: ...

Although polyphenols have been reported as common constituents of propolis, tannins have rarely been mentioned as its constituents. Propolis samples from seven localities in Brazil were analyzed for detection of ...

Red wine astringency has been associated with interactions of tannins with salivary proteins. Tannins are active protein precipitants. Not much evidence exists demonstrating contribution of other wine components to ...

Astringency is a tactile sensation that is generated by a reduction in lubrication in the oral cavity and is generally attributed to the interaction of procyanidins or condensed tannins with salivary proteins. Several ...