Developing novel oenological tannins from 44 plants sources by assessing astringency and color in model wine.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12247
Abstract: BACKGROUND Oenological tannins are commercial natural products extracted from different botanical sources, which were widely reported as prominent contributors to wine quality. Research on wine quality affected by tannins extracts promoted the development of new… read more here.
Keywords: color model; astringency color; astringency; wine ... See more keywords
New insights into the oral interactions of different families of phenolic compounds: Deepening the astringency mouthfeels.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.131642
Abstract: Astringency is a tactile sensation of puckering, tightening and dryness in the oral cavity, commonly induced by polyphenols. In this study, the interaction of two phenolic compound mixtures, one rich in gallotannins and the other… read more here.
Keywords: insights oral; interactions different; astringency; different families ... See more keywords
Mannoproteins interfering wine astringency by modulating the reaction between phenolic fractions and protein in a model wine system
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.112217
Abstract: Abstract The positive effect of mannoproteins (MPs) on wine astringency is of great interest during winemaking. Phenolic components with different structural characteristics in wine could elicit different intensities of astringency when combined with salivary proteins.… read more here.
Keywords: mannoproteins interfering; commercial mps; astringency; phenolic fractions ... See more keywords
Ethanol vapor is efficient for reduction of astringency compounds in cashew apple
Sign Up to like & getrecommendations! Published in 2018 at "Postharvest Biology and Technology"
DOI: 10.1016/j.postharvbio.2018.07.002
Abstract: Abstract Cashew nut is known and appreciated worldwide, but the cashew apple has a low consumption, which is related to its high astringency. Condensed tannins or proanthocyanidins are the polyphenols responsible for this gustatory sensation.… read more here.
Keywords: astringency; ethanol vapor; cashew apples; cashew apple ... See more keywords
An adequate regulated deficit irrigation strategy improves wine astringency perception by altering proanthocyanidin composition in Cabernet Sauvignon grapes
Sign Up to like & getrecommendations! Published in 2021 at "Scientia Horticulturae"
DOI: 10.1016/j.scienta.2021.110182
Abstract: Abstract Regulated deficit irrigation (RDI) is an agricultural practice that can enhance grapevine berry and wine quality. However, the effects of water deficit on concentration and composition of proanthocyanidins (PAs) and wine astringency are often… read more here.
Keywords: regulated deficit; astringency; irrigation; wine astringency ... See more keywords
FAPD: An Astringency Threshold and Astringency Type Prediction Database for Flavonoid Compounds Based on Machine Learning.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.2c08822
Abstract: Astringency is a puckering or velvety sensation mainly derived from flavonoid compounds in food. The traditional experimental approach for astringent compound discovery was labor-intensive and cost-consuming, while machine learning (ML) can greatly accelerate this procedure.… read more here.
Keywords: flavonoid compounds; machine; astringency; astringency threshold ... See more keywords
Dose–response functions and methodological insights for sensory tests with astringent stimuli
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Sensory Studies"
DOI: 10.1111/joss.12480
Abstract: 18 Sensations such as bitterness and astringency can limit the acceptance of many purportedly 19 healthy foods. The purpose of this study was to investigate dose-response relationships of 20 various astringent and bitter stimuli in… read more here.
Keywords: dose response; astringent stimuli; astringency; response functions ... See more keywords
Astringency subqualities and sensory perception of Tuscan Sangiovese wines
Sign Up to like & getrecommendations! Published in 2020 at "OENO One"
DOI: 10.20870/oeno-one.2020.54.1.2523
Abstract: Aim: The Sangiovese grape cultivar is at the basis of the most well-known Italian wines produced in the Tuscany region. However, little is known about the sensory characteristics of Tuscan Sangiovese wines, and the diversity… read more here.
Keywords: tuscan sangiovese; sensory perception; astringency; sangiovese wines ... See more keywords
Invited review: Astringency in whey protein beverages.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of dairy science"
DOI: 10.3168/jds.2020-18303
Abstract: Astringency is the sensation of mouth drying and puckering, and it has also been described as a loss of lubrication in the mouth. Astringency is perceived as an increase in oral friction or roughness. Astringency… read more here.
Keywords: invited review; astringency; whey protein; whey ... See more keywords
Commercial Saccharomyces cerevisiae Yeast Strains Significantly Impact Shiraz Tannin and Polysaccharide Composition with Implications for Wine Colour and Astringency
Sign Up to like & getrecommendations! Published in 2019 at "Biomolecules"
DOI: 10.3390/biom9090466
Abstract: To gain knowledge on the role of Saccharomyces cerevisiae yeast strains (and their hybrids) on wine sensory properties, 10 commercially available yeast strains were selected on the basis of their widespread usage and/or novel properties… read more here.
Keywords: astringency; saccharomyces cerevisiae; tannin polysaccharide; yeast strains ... See more keywords
The Effects of Cranberry Polyphenol Extract (CPE) Supplementation on Astringency and Flavor Perception as a Function of PROP Taster Status and Other Individual Factors
Sign Up to like & getrecommendations! Published in 2022 at "International Journal of Environmental Research and Public Health"
DOI: 10.3390/ijerph191911995
Abstract: This study investigated whether PROP (6-n-propylthiouracil) taster status and other individual factors (gender, ethnicity, BMI, and age) are markers of variation in perceptions of astringency and other flavor attributes. Participants (n = 125) evaluated cranberry… read more here.
Keywords: astringency; taster status; prop taster; taster ... See more keywords