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 ...

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 ...

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 ...

Tannat is a red variety of Vitis vinifera that has become the emblematic red wine variety of Uruguay. Tannat wine is characterized by its high total phenolic content, which provides a good potential for aging and differential ...

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 ...

Abstract: The aims of this work were to investigate the effect of polyphenol concentrations on astringency perception and gelatin index measurements in noncommercial red wines, as well as evaluate astringency evolution ...

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 ...

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 ...

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 ...