Effect of condensed tannins addition on the astringency of red wines

Chemical Senses

Volumn 37, Issue 2, 2012, Pages 191-198

  Soares, Susana ^a   Sousa, André ^a   Mateus, Nuno ^a   De freitas, Victor ^a  

^a UNIVERSITY OF PORTO   (Portugal)

Author keywords

Human saliva; Oligomeric procyanidins; Proline rich proteins; Sensory analysis

Indexed keywords

PROANTHOCYANIDIN; PROLINE RICH PROTEIN; SALIVA PROTEIN; STATHERIN; TANNIN DERIVATIVE;

ACID PRECIPITATION; ARTICLE; ASTRINGENCY; COMPLEX FORMATION; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; PHYTOCHEMISTRY; PRIORITY JOURNAL; PROCESS DEVELOPMENT; PROTEIN GLYCOSYLATION; PROTEIN INTERACTION; REACTION TIME; RED WINE; SALIVA ANALYSIS; SALIVA LEVEL; SENSORY ANALYSIS; SENSORY EVALUATION;

EID: 84855896640     PISSN: 0379864X     EISSN: 14643553     Source Type: Journal    
DOI: 10.1093/chemse/bjr092     Document Type: Article

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