publication . Preprint . Article . 2008

Colloidal stability of tannins: astringency, wine tasting and beyond

D. Zanchi; C Poulain; Petr V. Konarev; Christophe Tribet; Dmitri I. Svergun;
Open Access English
  • Published: 07 Oct 2008
Tannin–tannin and tannin–protein interactions in water–ethanol solvent mixtures are studied in the context of red wine tasting. While tannin self-aggregation is relevant for the visual aspect of wine tasting (limpidity and related colloidal phenomena), tannin affinities for salivary proline-rich proteins is fundamental for a wide spectrum of organoleptic properties related to astringency. Tannin–tannin interactions are analyzed in water–ethanol wine-like solvents and the precipitation map is constructed for a typical grape tannin. The interaction between tannins and human salivary proline-rich proteins (PRP) are investigated in the framework of the shell model f...
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Medical Subject Headings: food and beverages
free text keywords: Condensed Matter - Soft Condensed Matter, Physics - Chemical Physics, General Materials Science, Condensed Matter Physics, Organoleptic, Colloid, Solvent, Oenology, Chemistry, Wine tasting, SHELL model, Organic chemistry, Tannin, chemistry.chemical_classification
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