Ethanol concentration influences the mechanisms of wine tannin interactions with poly(l -proline) in model wine

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 17, 2015, Pages 4345-4352

  McRae, Jacqui M ^a   Ziora, Zyta M ^b   Kassara, Stella ^a   Cooper, Matthew A ^b   Smith, Paul A ^a  

^a AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

^b UNIVERSITY OF QUEENSLAND   (Australia)

Author keywords

hydrogen bonding; hydrophobic interactions; ITC; polyproline; wine tannin

Indexed keywords

ETHANOL; FLAVONOIDS; HYDROGEN; HYDROGEN BONDS; HYDROPHOBICITY; PROTEINS; TANNINS;

CABERNET-SAUVIGNON; ETHANOL CONCENTRATIONS; HYDROPHOBIC INTERACTIONS; ISOTHERMAL TITRATION CALORIMETRY; ITC; POLY PROLINES; SALIVARY PROTEINS; TANNIN-PROTEIN INTERACTIONS;

WINE;

ALCOHOL; PEPTIDE; POLYPROLINE; TANNIN DERIVATIVE;

ANALYSIS; CHEMICAL MODEL; CHEMICAL PHENOMENA; CHEMISTRY; HYDROGEN BOND; WINE;

ETHANOL; HYDROGEN BONDING; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; MODELS, CHEMICAL; PEPTIDES; TANNINS; WINE;

EID: 84928920217     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.5b00758     Document Type: Article

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