Wine and Grape Tannin Interactions with Salivary Proteins and Their Impact on Astringency: A Review of Current Research
Astringency is an important characteristic of red wine quality. The sensation is generally thought to be produced by the interaction of wine tannins with salivary proteins and the subsequent aggregation and precipitation of protein-tannin complexes. The importance of wine astringency for marketabili...
Gardado en:
| Principais autores: | , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
MDPI AG
2011-03-01
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| Series: | Molecules |
| Assuntos: | |
| Acceso en liña: | http://www.mdpi.com/1420-3049/16/3/2348/ |
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