Next Article in Journal / Special Issue
A-Type Cranberry Proanthocyanidins Inhibit the RANKL-Dependent Differentiation and Function of Human Osteoclasts
Previous Article in Journal
Antioxidant and Antityrosinase Activities of Various Extracts from the Fruiting Bodies of Lentinus lepideus
Previous Article in Special Issue
Tannins of Constant Structure in Medicinal and Food Plants—Hydrolyzable Tannins and Polyphenols Related to Tannins
Molecules 2011, 16(3), 2348-2364; doi:10.3390/molecules16032348
Review

Wine and Grape Tannin Interactions with Salivary Proteins and Their Impact on Astringency: A Review of Current Research

1,*  and 2
Received: 9 February 2011; in revised form: 2 March 2011 / Accepted: 9 March 2011 / Published: 11 March 2011
(This article belongs to the Special Issue Tannins)
Download PDF [225 KB, uploaded 18 June 2014]
Abstract: Astringency is an important characteristic of red wine quality. The sensation is generally thought to be produced by the interaction of wine tannins with salivary proteins and the subsequent aggregation and precipitation of protein-tannin complexes. The importance of wine astringency for marketability has led to a wealth of research on the causes of astringency and how tannins impact the quality of the sensation, particularly with respect to tannin structure. Ultimately, the understanding of how tannin structure impacts astringency will allow the controlled manipulation of tannins via such methods as micro-oxygenation or fining to improve the quality of wines.
Keywords: astringency; condensed tannin; salivary proteins; wine astringency; condensed tannin; salivary proteins; wine
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Export to BibTeX |
EndNote


MDPI and ACS Style

McRae, J.M.; Kennedy, J.A. Wine and Grape Tannin Interactions with Salivary Proteins and Their Impact on Astringency: A Review of Current Research. Molecules 2011, 16, 2348-2364.

AMA Style

McRae JM, Kennedy JA. Wine and Grape Tannin Interactions with Salivary Proteins and Their Impact on Astringency: A Review of Current Research. Molecules. 2011; 16(3):2348-2364.

Chicago/Turabian Style

McRae, Jacqui M.; Kennedy, James A. 2011. "Wine and Grape Tannin Interactions with Salivary Proteins and Their Impact on Astringency: A Review of Current Research." Molecules 16, no. 3: 2348-2364.


Molecules EISSN 1420-3049 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert