Enhancement of both salivary protein-enological tannin interactions and astringency perception by ethanol

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 6, 2010, Pages 3729-3735

  Obreque Slíer, Elías ^a   Peña Neira, Álvaro ^a   López SolíS, Remigio ^b  

^a UNIVERSITY OF CHILE   (Chile)

^b UNIVERSITY OF CHILE   (Chile)

Author keywords

Alcohol; Astringency; Enological tannin; Salivary proteins

Indexed keywords

ALCOHOL; SALIVA PROTEIN; TANNIN DERIVATIVE;

ARTICLE; CHEMISTRY; HUMAN; TASTE; WINE;

ETHANOL; HUMANS; SALIVARY PROTEINS AND PEPTIDES; TANNINS; TASTE; TASTE PERCEPTION; WINE;

EID: 77949832473     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf903659t     Document Type: Article

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