Wine and Grape Tannin Interactions with Salivary Proteins and Their Impact on Astringency: A Review of Current Research
Astringency is an important characteristic of red wine quality. The sensation is generally thought to be produced by the interaction of wine tannins with salivary proteins and the subsequent aggregation and precipitation of protein-tannin complexes. The importance of wine astringency for marketabili...
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2011-03-01
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Online Access: | http://www.mdpi.com/1420-3049/16/3/2348/ |
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doaj-8a24d61a85884cb6aebdd29c642889622020-11-25T00:59:12ZengMDPI AGMolecules1420-30492011-03-011632348236410.3390/molecules16032348Wine and Grape Tannin Interactions with Salivary Proteins and Their Impact on Astringency: A Review of Current ResearchJames A. KennedyJacqui M. McRaeAstringency is an important characteristic of red wine quality. The sensation is generally thought to be produced by the interaction of wine tannins with salivary proteins and the subsequent aggregation and precipitation of protein-tannin complexes. The importance of wine astringency for marketability has led to a wealth of research on the causes of astringency and how tannins impact the quality of the sensation, particularly with respect to tannin structure. Ultimately, the understanding of how tannin structure impacts astringency will allow the controlled manipulation of tannins via such methods as micro-oxygenation or fining to improve the quality of wines. http://www.mdpi.com/1420-3049/16/3/2348/astringencycondensed tanninsalivary proteinswine |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
James A. Kennedy Jacqui M. McRae |
spellingShingle |
James A. Kennedy Jacqui M. McRae Wine and Grape Tannin Interactions with Salivary Proteins and Their Impact on Astringency: A Review of Current Research Molecules astringency condensed tannin salivary proteins wine |
author_facet |
James A. Kennedy Jacqui M. McRae |
author_sort |
James A. Kennedy |
title |
Wine and Grape Tannin Interactions with Salivary Proteins and Their Impact on Astringency: A Review of Current Research |
title_short |
Wine and Grape Tannin Interactions with Salivary Proteins and Their Impact on Astringency: A Review of Current Research |
title_full |
Wine and Grape Tannin Interactions with Salivary Proteins and Their Impact on Astringency: A Review of Current Research |
title_fullStr |
Wine and Grape Tannin Interactions with Salivary Proteins and Their Impact on Astringency: A Review of Current Research |
title_full_unstemmed |
Wine and Grape Tannin Interactions with Salivary Proteins and Their Impact on Astringency: A Review of Current Research |
title_sort |
wine and grape tannin interactions with salivary proteins and their impact on astringency: a review of current research |
publisher |
MDPI AG |
series |
Molecules |
issn |
1420-3049 |
publishDate |
2011-03-01 |
description |
Astringency is an important characteristic of red wine quality. The sensation is generally thought to be produced by the interaction of wine tannins with salivary proteins and the subsequent aggregation and precipitation of protein-tannin complexes. The importance of wine astringency for marketability has led to a wealth of research on the causes of astringency and how tannins impact the quality of the sensation, particularly with respect to tannin structure. Ultimately, the understanding of how tannin structure impacts astringency will allow the controlled manipulation of tannins via such methods as micro-oxygenation or fining to improve the quality of wines. |
topic |
astringency condensed tannin salivary proteins wine |
url |
http://www.mdpi.com/1420-3049/16/3/2348/ |
work_keys_str_mv |
AT jamesakennedy wineandgrapetannininteractionswithsalivaryproteinsandtheirimpactonastringencyareviewofcurrentresearch AT jacquimmcrae wineandgrapetannininteractionswithsalivaryproteinsandtheirimpactonastringencyareviewofcurrentresearch |
_version_ |
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