Reactivity of polymeric proanthocyanidins toward salivary proteins and their contribution to young red wine astringency

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 4, 2013, Pages 939-946

  Sun, Baoshan ^a   Sá, Marta De ^a   Leandro, Conceição ^a   Caldeira, Ilda ^a   Duarte, Filomena L ^a   Spranger, Isabel ^a  

^a INSTITUTO NACIONAL DE INVESTIGAÇÃO AGRÁRIA E VETERINÁRIA   (Portugal)

Author keywords

astringency; proanthocyanidins; reactivity; red wine; salivary proteins

Indexed keywords

ASTRINGENCY; COMPOSITION CHANGES; CORRELATION COEFFICIENT; DEGREE OF POLYMERIZATION; HIGHLY-CORRELATED; HUMAN SALIVARY PROTEINS; LOW CONCENTRATIONS; PHENOLIC COMPOSITION; PHENOLIC COMPOUNDS; POLYPHENOLS; PRECIPITATION REACTION; PROANTHOCYANIDINS; PROCYANIDINS; RED WINE; SALIVARY PROTEINS; SDS-PAGE; SENSORY ANALYSIS; SENSORY PANELS;

FLAVONOIDS; OLIGOMERS; PHENOLS; POLYMERIZATION; PROTEINS; REACTIVITY (NUCLEAR); WINE;

POLYMERS;

POLYMER; PROANTHOCYANIDIN; SALIVA PROTEIN;

ARTICLE; CHEMISTRY; HUMAN; PRECIPITATION; TASTE; WINE;

CHEMICAL PRECIPITATION; HUMANS; POLYMERS; PROANTHOCYANIDINS; SALIVARY PROTEINS AND PEPTIDES; TASTE; WINE;

EID: 84873199192     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf303704u     Document Type: Article

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