SDS–PAGE electrophoresis and densitometry analysis were carried out to evaluate the reactivity of Aglianico red grape skin and seed polyphenols with human salivary proteins in order to find a method able to assess their astringency. Analysis of the supernatant obtained after a tannin/human salivary protein binding assay and sensorial analysis showed that four proteins, lactoferrin, PRPbg1, PRPbg2 and a-amylase, were the proteins best able to distinguish tannin solutions characterised by different levels of astringency. A correlation between densitometric data and tannin concentration was plotted in order to give an indirect measure of astringency. The two sources of Aglianico grape polyphenols differed from each other in astringency power; ...
A simulated maceration was carried out with skins or seeds of Aglianico, Merlot and Cabernet Sauvign...
AbstractAstringency is an organoleptic property resulting mostly from the interaction of salivary pr...
In the following work, subject saliva characteristics affecting panel astringency evaluation in phen...
SDS–PAGE electrophoresis and densitometry analysis were carried out to evaluate the reactivity of Ag...
Interactions between salivary proteins and tannins are at the basis of one of the main mechanisms in...
The presence of phenolic compounds can make a great contribution to the perception of astringency in...
Abstract The potential astringency of eight grape cultivars was evaluated based on polyphenol/protei...
Astringency perception, as an essential parameter for high-quality red wine, is principally elicited...
Astringency perception, as an essential parameter for high-quality red wine, is principally elicited...
<div><p>Astringency perception, as an essential parameter for high-quality red wine, is principally ...
Astringency is an organoleptic property of beverages and food products resulting mainly from the int...
[EN] Astringency is a complex perceptual phenomenon involving several sensations that are perceived ...
[EN] The ability of grape seed extracts to bind to bovine serum albumin (BSA) and a-amylase was stud...
International audienceA simulated maceration was carried out with skins or seeds of Aglianico, Merlo...
Tannins are well-known food polyphenols that interact with proteins, namely, salivary proteins. This...
A simulated maceration was carried out with skins or seeds of Aglianico, Merlot and Cabernet Sauvign...
AbstractAstringency is an organoleptic property resulting mostly from the interaction of salivary pr...
In the following work, subject saliva characteristics affecting panel astringency evaluation in phen...
SDS–PAGE electrophoresis and densitometry analysis were carried out to evaluate the reactivity of Ag...
Interactions between salivary proteins and tannins are at the basis of one of the main mechanisms in...
The presence of phenolic compounds can make a great contribution to the perception of astringency in...
Abstract The potential astringency of eight grape cultivars was evaluated based on polyphenol/protei...
Astringency perception, as an essential parameter for high-quality red wine, is principally elicited...
Astringency perception, as an essential parameter for high-quality red wine, is principally elicited...
<div><p>Astringency perception, as an essential parameter for high-quality red wine, is principally ...
Astringency is an organoleptic property of beverages and food products resulting mainly from the int...
[EN] Astringency is a complex perceptual phenomenon involving several sensations that are perceived ...
[EN] The ability of grape seed extracts to bind to bovine serum albumin (BSA) and a-amylase was stud...
International audienceA simulated maceration was carried out with skins or seeds of Aglianico, Merlo...
Tannins are well-known food polyphenols that interact with proteins, namely, salivary proteins. This...
A simulated maceration was carried out with skins or seeds of Aglianico, Merlot and Cabernet Sauvign...
AbstractAstringency is an organoleptic property resulting mostly from the interaction of salivary pr...
In the following work, subject saliva characteristics affecting panel astringency evaluation in phen...