Enhancement of Both Salivary Protein-Enological Tannin Interactions and Astringency Perception by EthanolReportar como inadecuado




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Resumen

Red wine astringency has been associated with interactions of tannins with salivary proteins.Tannins are active protein precipitants. Not much evidence exists demonstrating contribution ofother wine components to astringency. We aimed to investigate an eventual role of ethanol both inastringency and salivary protein-enological tannin interactions. A trained sensory panel scoredperceived astringency. Salivary protein-tannin interactions were assessed by observing bothtannin-dependent changes in salivary protein diffusion on cellulose membranes and tannin-inducedsalivary protein precipitation. Proanthocyanidins and gallotannins in aqueous and hydroalcoholicsolutions were assayed. A biphasic mode of diffusion on cellulose membranes displayed by salivaryproteins was unaffected after dilution with water or enological concentrations of ethanol. At thoseconcentrations ethanol was not astringent. In aqueous solution, tannins provoked both restriction ofsalivary protein diffusion, protein precipitation, and astringency. Those effects were exacerbated by13% ethanol. In summary, enological concentrations of ethanol exacerbate astringency and salivaryprotein-tannin interactions.



Autor: Obreque Slier, Elías; - Peña Neira, Alvaro; - López Solís, Remigio; -

Fuente: http://repositorio.uchile.cl/



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