Red Wine tannins fluidify and precipitate lipid liposomes and bicelles. a role for lipids in wine tasting?

Langmuir

Volumn 30, Issue 19, 2014, Pages 5518-5526

  Furlan, Aurélien L ^a   Castets, Aurore ^a   Nallet, Frédéric ^a   Pianet, Isabelle ^a   Grélard, Axelle ^a   Dufourc, Erick J ^a   Géan, Julie ^a  

^a UNIVERSITÉ DE BORDEAUX   (France)

Author keywords

[No Author keywords available]

Indexed keywords

BODY FLUIDS; LIPIDS; LIPOSOMES; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PROTEINS; TANNINS; WINE;

COLLOIDAL COMPLEXES; EPIGALLOCATECHIN GALLATE; HYDROPHOBIC CORE; LAMELLAR PHASIS; MEMBRANE INTERFACE; SENSORY PROPERTIES; SOLID STATE NMR; TASTE RECEPTORS;

FLAVONOIDS;

CATECHIN; EPIGALLOCATECHIN GALLATE; LIPOSOME; TANNIN DERIVATIVE;

ANALOGS AND DERIVATIVES; ANALYSIS; CHEMISTRY; HUMAN; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PHYSIOLOGY; TASTE; WINE;

CATECHIN; HUMANS; LIPOSOMES; MAGNETIC RESONANCE SPECTROSCOPY; TANNINS; TASTE; WINE;

EID: 84901022817     PISSN: 07437463     EISSN: 15205827     Source Type: Journal    
DOI: 10.1021/la5005006     Document Type: Article

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