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Interactions of enological tannins with the protein fraction of saliva and astringency perception are affected by pH
(Elsevier, 2012)
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 ...
Diverse interaction of commercial enological tannins with the protein fraction of saliva. Association with astringency
(Elsevier, 2020)
Commercial enological tannins (CETs) are wine additives that are mostly aimed at modulating astringency. This
study aims at comparing the effects of eleven CETs (supplied by 4 companies) extracted either from grapes (n ...
Astringency reduction in red wine by whey proteins
(Elsevier, 2019)
Aversive effect of tannic acid on drinking behavior in mice of an inbred strain: potential animal model for assessing astringency
(AMERICAN CHEMICAL SOCIETY, 2011)