Application of the SPI (Saliva Precipitation Index) to the evaluation of red wine astringency

Food Chemistry

Volumn 135, Issue 4, 2012, Pages 2498-2504

  Rinaldi, Alessandra ^a,b   Gambuti, Angelita ^a   Moio, Luigi ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^b LAFFORT   (France)

Author keywords

Astringency; Precipitation; Red wines; Salivary proteins; SDS PAGE

Indexed keywords

ASTRINGENCY; BINDING REACTIONS; CONDENSED TANNINS; IN-VITRO ASSAYS; POLYPHENOLS; QUANTITATIVE EVALUATION; RED WINE; SALIVARY PROTEINS; SDS-PAGE; WHITE WINES;

PHENOLS; PRECIPITATION (CHEMICAL); STREAM FLOW; WINE;

BODY FLUIDS;

SALIVA PROTEIN; TANNIN;

ARTICLE; ASTRINGENCY; CONTROLLED STUDY; CORRELATION ANALYSIS; FOLIN CIOCALTEU INDEX; GELATINE INDEX; IN VITRO STUDY; LIMIT OF DETECTION; LIMIT OF QUANTITATION; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN ANALYSIS; PROTEIN BINDING; RED WINE; SALIVA PRECIPITATION INDEX;

ASTRINGENTS; ELECTROPHORESIS, POLYACRYLAMIDE GEL; HUMANS; MODELS, BIOLOGICAL; POLYPHENOLS; PROTEIN BINDING; SALIVA; SALIVARY PROTEINS AND PEPTIDES; TASTE; WINE;

EID: 84865332650     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.07.031     Document Type: Article

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