Relationship between the Sensory-Determined Astringency and the Flavanolic Composition of Red Wines-Reference-Cited by-同舟云学术

Relationship between the Sensory-Determined Astringency and the Flavanolic Composition of Red Wines

Published:2012-12-04 Issue:50 Volume:60 Page:12355-12361
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Quijada-Morín Natalia¹,Regueiro Jorge²,Simal-Gándara Jesús²,Tomás Esperanza³,Rivas-Gonzalo Julián C.¹,Escribano-Bailón M. Teresa¹

Affiliation:

1. Grupo de Investigación en Polifenoles, Universidad de Salamanca, E-37007 Salamanca, Spain

2. Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, E-32004 Ourense, Spain

3. Bodegas Roda, E-26200 Haro, La Rioja, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf3044346

Reference43 articles.

1. Red wine astringency: a review

2. Wine and Grape Tannin Interactions with Salivary Proteins and Their Impact on Astringency: A Review of Current Research

3. Multiple Interactions between Polyphenols and a Salivary Proline-Rich Protein Repeat Result in Complexation and Precipitation

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