Chemical Affinity between Tannin Size and Salivary Protein Binding Abilities: Implications for Wine Astringency
نویسندگان
چکیده
منابع مشابه
Chemical Affinity between Tannin Size and Salivary Protein Binding Abilities: Implications for Wine Astringency
Astringency perception, as an essential parameter for high-quality red wine, is principally elicited by condensed tannins in diversified chemical structures. Condensed tannins, which are also known as proanthocyanidins (PAs), belong to the flavonoid class of polyphenols and are incorporated by multiple flavan-3-ols units according to their degree of polymerization (DP). However, the influence o...
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ژورنال
عنوان ژورنال: PLOS ONE
سال: 2016
ISSN: 1932-6203
DOI: 10.1371/journal.pone.0161095