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...

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Bibliographic Details
Published in:Journal of physics. Condensed matter 2008-12, Vol.20 (49), p.494224-494224 (6)
Main Authors: Zanchi, D, Poulain, C, Konarev, P, Tribet, C, Svergun, D I
Format: Article
Language:English
Subjects:
Biological and medical sciences
Fermented food industries
Food industries
Fundamental and applied biological sciences. Psychology
Wines and vinegars
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Summary: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.
ISSN:0953-8984
1361-648X
DOI:10.1088/0953-8984/20/49/494224