Influence of Chemical Species on Polyphenol–Protein Interactions Related to Wine Astringency

One of the most accepted mechanisms of astringency consists of the interaction between polyphenols and some specific salivary proteins. This work aims to obtain further insights into the mechanisms leading to a modulation of astringency elicited by polyphenols. The effect of the presence of differen...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2020-03, Vol.68 (10), p.2948-2954
Hauptverfasser:	Ramos-Pineda, A. M, Carpenter, G. H, García-Estévez, I, Escribano-Bailón, M. T
Format:	Artikel
Sprache:	eng
Schlagworte:	Adult Female Flavoring Agents - chemistry Flavoring Agents - metabolism Humans Male Middle Aged Polyphenols - chemistry Polyphenols - metabolism Saliva - chemistry Saliva - metabolism Salivary Proteins and Peptides - chemistry Salivary Proteins and Peptides - metabolism Tannins - chemistry Tannins - metabolism Taste Wine - analysis
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