Artículo de revista
Diverse interaction of commercial enological tannins with the protein fraction of saliva. Association with astringency
Fecha
2020Registro en:
Food Structure 26 (2020) 100163
10.1016/j.foostr.2020.100163.
Autor
López Solís, Remigio
Muñoz Romero, Dante
Medel Marabolí, Marcela
Institución
Resumen
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 =
2) or oak wood (n = 9) on the salivary protein fraction and on the astringency they provoke. Phenolic compounds
were characterized by spectrophotometry and HPLC methods. Interaction of CETs with the salivary protein was
assessed by diffusion on cellulose membranes and precipitation assays. Astringency was measured by a trained
sensory panel. The study showed major differences among CETs in both phenolic composition, strength of the
interaction with the salivary protein fraction and ability to provoke astringency. Those differences were observed
even among products that are marketed under common designations. Altogether, functional characterization of
CETs is recommended as a preliminary necessary step to decide on which CET could be more appropriate to
modulate wine style.