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 ...

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 ...

This study was carried to evaluate the effects of tannins supplementation to sheep diets on their performance, carcass parameters and meat fatty acid profile through meta-analysis. Seventy-four peer-reviewed publications ...

Astringency is an important sensory attribute that influences red wine quality. The astringent sensation inside the mouth is caused by a group of molecules called tannins. These molecules in wine can be determined 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 ...

Resins of polyurethane were prepared from vegetable oils (crambe and castor) and modified by adding green corrosion inhibitor (condensed tannin). The oils were characterized by gas chromatography with flame-ionization ...