Now showing items 1-10 of 224
Effect of a commercial tannin on the sensorial temporality of astringency
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 ...
Enhancement of Both Salivary Protein-Enological Tannin Interactions and Astringency Perception by Ethanol
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 ...
TANNIN-PROTEIN INTERACTION IS MORE CLOSELY ASSOCIATED TO ASTRINGENCY THAN TANNIN-PROTEIN COMPLEX PRECIPITATION
(ACS Paragon Plus Environment, 2007)
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 ...
Comparison of analytical methods for measuring proanthocyanidins in wines and their relationship with perceived astringency
(International Journal of Food Science and Technology, Institute of Food Science and Technology, 2013)
The concentration of proanthocyanidins from twenty red wines from cv. Cabernet Sauvignon, five ros e wines from cv. Cabernet Sauvignon and five white wines from cv. Sauvignon Blanc was quantified using four analytical ...
Astringency reduction in red wine by whey proteins
Whey is a by-product of cheese manufacturing and therefore investigating new applications of whey proteins will contribute towards the valorisation of whey and hence waste reduction. This study shows for the first time a ...
Evaluation of yeast derivative products developed as an alternative to lees: The effect on the polysaccharide, phenolic and volatile content, and colour and astringency of red wines
(MDPI AG, 2019)
Due to the increase of the use of yeast derivatives (YDs) in winemaking to improve the technological and sensory properties in wines, in this work we evaluated the effect of the post-fermentation application of different ...
Aversive effect of tannic acid on drinking behavior in mice of an inbred strain: Potential animal model for assessing astringency
Astringency, an orosensory sensation associated with dietary tannins, contributes to food appetitiveness/aversiveness. However, astringency perception varies greatly among individuals. This study examined whether genetically ...
Interactions of enological tannins with the protein fraction of saliva and astringency perception are affected by pH
The effects of pH on both tannin-induced astringency and tanninesalivary protein interactions were investigated. A trained sensory panel evaluated astringency perception. Tanninesalivary protein interactions were assessed ...
THE INFLUENCE OF pH AND LATE MICROOXYGENATION ON SOURNESS, BITTERNESS AND ASTRINGENCY OF RED WINE
(Universidad de Chile. Departamento de Agroindustria y Enología, 2007-06)
EVALUATION OF A PECTIN RINCE PROCEDURE FOR IMPROVING ACIDITY, BITTERNESS AND ASTRINGENCY EVALUATION OF RED WINES BY A TRAINED PANEL
(Universidad de Chile. Departamento de Agroindustria y Enología, 2007-08)