Evaluation of the astringency of commercial tannins by means of the SDS-PAGE-based method

Food Chemistry

Volumn 122, Issue 4, 2010, Pages 951-956

  Rinaldi, Alessandra ^a,b   Gambuti, Angelita ^a,b   Moine Ledoux, Virginie ^c   Moio, Luigi ^a,b  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^b Corso di Laurea in Viticoltura ed Enologia ^*  (Italy)

^c Laffort Oenologie   (France)

Author keywords

Astringency; Commercial tannin; Salivary protein; SDS PAGE; Wine

Indexed keywords

POLYPHENOL; SALIVA PROTEIN; TANNIN DERIVATIVE;

ASTRINGENCY; CHEMICAL REACTION; CONCENTRATION RESPONSE; CONTROLLED STUDY; FEMALE; FOOD PROCESSING; FOOD QUALITY; HUMAN; MALE; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; PREDICTION; REVIEW; SENSORY STIMULATION; TASTE DISCRIMINATION; WINE; WINE INDUSTRY;

EID: 77951979180     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.03.105     Document Type: Review

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