Wine and Grape Tannin Interactions with Salivary Proteins and Their Impact on Astringency: A Review of Current Research

• Main Authors: James A. Kennedy, Jacqui M. McRae
• Format: Article
• Language: English
• Published: MDPI AG 2011-03-01
• Series: Molecules
• Subjects: astringency; condensed tannin; salivary proteins; wine
• Online Access: http://www.mdpi.com/1420-3049/16/3/2348/

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.