Pregled bibliografske jedinice broj: 977956
Colloidal stability of tannins: astringency, wine tasting and beyond
Colloidal stability of tannins: astringency, wine tasting and beyond // Journal of Physics: Condensed Matter, 20 (2008), 49; 494224, 6 doi:10.1088/0953-8984/20/49/494224 (međunarodna recenzija, članak, znanstveni)
CROSBI ID: 977956 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Colloidal stability of tannins: astringency, wine tasting and beyond
Autori
Zanchi, D ; Poulain, C ; Konarev, P ; Tribet, C ; Svergun, D I
Izvornik
Journal of Physics: Condensed Matter (0953-8984) 20
(2008), 49;
494224, 6
Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni
Ključne riječi
ANGLE NEUTRON-SCATTERING ; X-RAY-SCATTERING ; PROTEINS ; ASTRINGENCY ; PRODUCTS ; MILK
Sažetak
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.
Izvorni jezik
Engleski
Znanstvena područja
Fizika, Biotehnologija
POVEZANOST RADA
Citiraj ovu publikaciju:
Časopis indeksira:
- Current Contents Connect (CCC)
- Web of Science Core Collection (WoSCC)
- Science Citation Index Expanded (SCI-EXP)
- SCI-EXP, SSCI i/ili A&HCI
- Scopus
