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Wine astringency

Escot, S. et al.. Release of polysaccharides by yeasts and the influence of released polysaccharides on color stability and wine astringency, Austr. J. Grape Wine Res., 7, 153, 2001. [Pg.323]

Kallithraka, S., Bakker, J., and Clifford, M.N., Red wine and model wine astringency as affected by malic and lactic acid. J. Food Sci. 62, 416, 1997. [Pg.317]

Tannins Peroxidase, laccase Teas, wines Astringents, bitter taste, colour formation... [Pg.257]

Some MP fractions obtained from wine also had the ability to inhibit protein-tannin aggregation (unpublished results). Polysaccharides showed effects at concentrations at which they are present in wine, which means that they could have an influence on wine astringency. [Pg.390]

D.3.3 Tannin Structures and Their Influence in Wine Astringency.554... [Pg.529]

Gawel et al. (2000) have proposed an interesting hierarchically structured vocabulary of mouth-feel sensations, presented as a Mouth-feel Wheel , to assist tasters in their interpretation of wine astringency. Nevertheless, this new vocabulary seems to be too extensive, which hampers their implementation in a common language. [Pg.551]

Recently, Carvalho et al. (2006b) studied the influence of wine polysaccharides (AGP, RGll and MP) on salivary protein-tannin interactions. The results showed that the most acidic fractions of AGPs and MPs have the ability to inhibit the formation of aggregates between condensed tannins and two different salivary proteins (a-amylase and lB8c). The concentrations tested are below to those present in wine which means that they could have an influence in wine astringency. [Pg.559]

MS/MS Analysis of Peptide-Polyphenols Supramolecular Assemblies Wine Astringency Approached by ESI-IT-MS... [Pg.153]

Among organoleptic properties used for quality assessments of wines, astringency deserves particular attention. This complex sensation in the mouth occurs after tasting red wines, which are known for their characteristic high concentration of polyphenolic compounds called tannins. Neither the perception of astringency nor its molecular basis is understood fully, but it is accepted... [Pg.153]

For an application of the NCE method see Volume 5, Chapter 6 MS/MS Analysis of Peptide-polyphenols Supramolecular Assemblies Wine Astringency Approached by ESl-lT-MS by Benort Piet and Jean-Marie Schmitter. [Pg.463]

Gawel R (1998) Red wine astringency a review. Aust J Grape Wine Res 4 74-95... [Pg.2272]

See other pages where Wine astringency is mentioned: [Pg.150]    [Pg.177]    [Pg.178]    [Pg.191]    [Pg.658]    [Pg.299]    [Pg.353]    [Pg.556]    [Pg.564]    [Pg.124]    [Pg.137]    [Pg.430]    [Pg.84]    [Pg.129]    [Pg.543]    [Pg.2261]   
See also in sourсe #XX -- [ Pg.153 , Pg.154 , Pg.164 ]



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