Interactions of enological tannins with the protein fraction of saliva and astringency perception are affected by pH

LWT

Volumn 45, Issue 1, 2012, Pages 88-93

  Obreque Slier, Elías ^a   Peña Neira, Álvaro ^a   López Solís, Remigio ^a  

^a UNIVERSITY OF CHILE   (Chile)

Author keywords

Enological tannin; Saliva; Salivary proteins; Sensory evaluation; Tannin protein binding

Indexed keywords

BIOCHEMISTRY; FLAVONOIDS; PH EFFECTS; PHYSICOCHEMICAL PROPERTIES; SENSORY ANALYSIS; SENSORY PERCEPTION; TANNINS;

CELLULOSE MEMBRANES; PROTEIN BINDING; PROTEIN DIFFUSION; PROTEIN FRACTIONS; PROTEIN PRECIPITATION; SALIVA; SALIVARY PROTEINS; SENSORY PANELS;

PROTEINS;

EID: 80052966712     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2011.07.028     Document Type: Article

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