Influence of different phenolic fractions on red wine astringency based on polyphenol/protein binding
Ren, M.; Wang, X.; Du, G.; Tian, C.; Zhang, J.; Song, X.; Zhu, D.;
Publisher: Stellenbosch University
Subject: polyphenols | red wine | polymerisation | Astringency
mesheuropmc: food and beverages
The presence of phenolic compounds can make a great contribution to the perception of astringency in red wines based on their interactions with proteins. Human salivary protein and bovine serum albumin were used in this study to investigate the relationship between astr... View more
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