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Effect of a commercial tannin on the sensorial temporality of astringency
(Elsevier, 2017)
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
(2010)
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 ...
Wine astringency: more than just tannin–protein interactions
(John Wiley and Sons Ltd, 2022)
© 2021 Society of Chemical Industry.Red wines are characterized by their astringency, a very important sensory attribute that affects the perceived quality of wines. Three mechanisms have been proposed to explain astringency, ...
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 ...
Astringency characterization of tannat red wine
(Udelar. FQ, 2018)
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 ...
Astringency sub-qualities of red wines and the influence of wine–saliva aggregates
(Blackwell Publishing Ltd, 2021)
© 2021 The Authors. International Journal of Food Science & Technology published by John Wiley & Sons Ltd on behalf of Institute of Food, Science and Technology (IFSTTF)Astringency is a sensory attribute, related to the ...
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 ...
Effect of polyphenol concentrations on astringency perception and its correlation with gelatin index of red wine
(Wiley- Blackwell, 2010)
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 ...
Astringency reduction in red wine by whey proteins
(Elsevier, 2016-05)
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 ...
Aversive effect of tannic acid on drinking behavior in mice of an inbred strain: Potential animal model for assessing astringency
(2011)
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 ...