Chemical Affinity between Tannin Size and Salivary Protein Binding Abilities: Implications for Wine Astringency.

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Ma, Wen; Waffo-Teguo, Pierre; Jourdes, Michael; Li, Hua; Teissedre, Pierre-Louis;
(2016)
  • Publisher: Public Library of Science (PLoS)
  • Journal: PLoS ONE, volume 11, issue 8 (issn: 1932-6203, eissn: 1932-6203)
  • Publisher copyright policies & self-archiving
  • Related identifiers: pmc: PMC4982662, doi: 10.1371/journal.pone.0161095
  • Subject: Dimers (Chemical physics) | Research Article | Chromatographic Techniques | Anatomy | Oligomers | Crops | Alcoholic Beverages | Materials by Structure | Chemical Compounds | Agriculture | astringence | Physical Sciences | Nitriles | Fruits | Organic Chemistry | tanin | Plants | Reversed Phase Chromatography | Physics | vin rouge | Crop Science | vin | Acetonitrile | Diet | Chemistry | Beverages | Biology and Life Sciences | Materials Science | Research and Analysis Methods | Physiology | oenologie | Liquid Chromatography | Medicine | Body Fluids | proanthocyanidine | Saliva | Q | High Performance Liquid Chromatography | Nutrition | R | Chemical physics | Science | Organisms | Medicine and Health Sciences | Organic Compounds | Wine | Grapes

Astringency perception, as an essential parameter for high-quality red wine, is principally elicited by condensed tannins in diversified chemical structures. Condensed tannins, which are also known as proanthocyanidins (PAs), belong to the flavonoid class of polyphenols... View more
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