Effect of the addition of mannoproteins on the interaction between wine flavonols and salivary proteins

•Mannoprotein has a smoothing effect on the astringency sensation elicited by quercetin glucoside.•Mannoprotein interacts with both quercetin glucoside and salivary proteins.•Flavonol-saliva proteins interaction seems to be stronger than mannoprotein-saliva proteins interaction.•Results point out to the formation of salivary protein/mannoprotein/quercetin ternary aggregates. It has been suggested that the addition of flavonols (i.e. white grape skins) improves and stabilizes the color of red wines. However, it has been shown that flavonol glycosides produce a mouth-drying and mouth-coating sensation at very low threshold concentrations. Moreover, the addition of polysaccharides to wines is a practice addressed to improve the smoothness and roundness and correct excessive astringency, so we have studied the effect of the addition of yeast mannoproteins (MP) on the interaction between quercetin 3-glucoside and human salivary peptides. Sensory analysis showed the first evidence of the mannoprotein smoothing effect when the flavonol is added to wine. Additionally, MP/SP/polyphenol interactions were studied using fluorescence spectroscopy, dynamic light scattering and isothermal titration calorimetry. Results obtained indicate not only the existence of interactions between mannoproteins and flavonols but also between mannoproteins and salivary proteins (SP), suggesting a possible formation of protein/polyphenol/polysaccharide ternary complex.