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Molecules 2011, 16(3), 2348-2364;

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

The Australian Wine Research Institute, PO Box 197, Glen Osmond SA 5064, Australia
Department of Viticulture and Enology, California State University, 2360 E. Barstow Ave MS VR89, Fresno, CA 93740, USA
Author to whom correspondence should be addressed.
Received: 9 February 2011 / Revised: 2 March 2011 / Accepted: 9 March 2011 / Published: 11 March 2011
(This article belongs to the Special Issue Tannins)
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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. View Full-Text
Keywords: astringency; condensed tannin; salivary proteins; wine astringency; condensed tannin; salivary proteins; wine

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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.

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