Les sucres et l'astringence : effet des polysaccharides présents dans le vin sur les interactions tanins-protéines

Doctoral thesis French OPEN
Faurie , Benoit;
(2014)
  • Publisher: HAL CCSD
  • Subject: Synthesis | Salivary proteins | Polysaccharides | [ CHIM.OTHE ] Chemical Sciences/Other | Protéines Riches en Proline | [CHIM.OTHE]Chemical Sciences/Other | Proline Rich Proteins | Tanins | NMR | RMN | Interaction | Sucres simples | Tannins | Synthèse | Simple sugars | Protéines salivaires

Tannins play a key role in the organoleptic qualities of red wine. They are responsible for wine astringency, a dry, rought and puker sensation perceived in the mouth while tasting. This sensation is the consequence of a specific interaction between tannins and saliva p... View more
  • References (50)
    50 references, page 1 of 5

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