publication . Article . 2017

Influence of different phenolic fractions on red wine astringency based on polyphenol/protein binding

Mengmeng Ren; Xiaoyu Wang; Guorong Du; Chengrui Tian; Juan Zhang; Xizi Song; Danye Zhu;
Open Access English
  • Published: 01 Jan 2017
  • Publisher: Stellenbosch University
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 astringency and polyphenol composition.  The interactions between polyphenols and proteins were analysed by means of electrophoresis and fluorescence spectra, and they were further confirmed by sensory analysis. The results indicate that a positive correlation existed among the percentage of polymeric proanthocyanidins and the total phenols.  Additionally, astringent wine was generally identified as h...
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Medical Subject Headings: food and beverages
free text keywords: Astringency, red wine, polyphenols, polymerisation, Bovine serum albumin, biology.protein, biology, Chemistry, Electrophoresis, Proanthocyanidin, Wine, Sensory analysis, Astringent, Polyphenol, Plasma protein binding, Chromatography
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