Colloidal stability of tannins: astringency, wine tasting and beyond (CROSBI ID 258914)
Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Zanchi, D ; Poulain, C ; Konarev, P ; Tribet, C ; Svergun, D I
engleski
Colloidal stability of tannins: astringency, wine tasting and beyond
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 for micellization, known for describing tannin-induced aggregation of beta-casein. Tannin-assisted micellization and compaction of proteins observed by SAXS are described quantitatively and discussed in the case of astringency. Keywords
PROTEINS ; TANNINS ; ASTRINGENCY ; WINE
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Podaci o izdanju
20 (49)
2008.
494224
6
objavljeno
0953-8984
10.1088/0953-8984/20/49/494224
Povezanost rada
Fizika, Interdisciplinarne prirodne znanosti