Les tannins du vins et les lipides de la bouche et du bol alimentaire : vers une modification des marqueurs du goût. Une approche moléculaire et sensorielle.

Doctoral thesis French OPEN
Saad , Ahmad;
  • Publisher: HAL CCSD
  • Subject: Astringence | [ CHIM.OTHE ] Chemical Sciences/Other | Membrane dynamic | NMR | Lipids | RMN | Lipides | Bitterness | Tannins | Astringency | Amertume | Dynamique des membranes

Tannins are polyphenol polymers present in significant amounts in red wine responsible for astringency and bitterness. The former is a tactile perception involving dryness and roughness in the mouth due to the interaction between tannins and saliva proteins and the latt... View more
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