Phenolic structure and astringency

Journal International des Sciences de la Vigne et du Vin

Volumn 33, Issue SPEC ISS., 1999, Pages 111-118

  Sarni Manchado, Pascale ^a   Cheymer, Véronique ^a  

^a CEMAGREF   (France)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0346526214     PISSN: 11510285     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (6)

1. BENNICK A., 1982. Salivary proline-rich proteins. Molecular and Cellular Biochemistry, 45, 83-99.
2. CHEYNIER V., PRIEUR C., GUYOT S., RIGAUD J. and MOUTOUNET M., 1997. The structures of tannins in grapes and wines and their interactions with proteins. In : Wine. T. R. Watkins ed., 81-93.
3. CLIFFORD M. N., 1997. Astringency. in phytochemistry of fruits and vegetables, Proceed. Phytochemical Society of Europe 41. F. Tomas-Barberan and R. Robins ed., Clarendon Press, Oxford, 87-108.
4. HASLAM E., LILLEY T. H., WARMINSKI E., LIAO H., CAI Y., MARTIN R., GAFFNEY S. H., GOULDING P. N. and LUCK G., 1992. Polyphenol complexation. In : Phenolic compounds in food and their effects on health. C.-T. Ho, C. Y. Lee and M.-T. Huang, Eds. ACS Symp. Series, New York, 8-50.
5. NOBLE A.C., 1995. Application of time-intensity procedures for the evaluation of taste and mouthfeel. Am. J. Enol. Vitic., 46, 128-133.
6. SARNI-MANCHADO P., CHEYNIER V. and MOUTOUNET M., 1999. Interactions of grape seed tannins with salivary proteins. J. Agri. Food Chem., 47, 42-47.