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标题：Influence of different phenolic fractions on red wine astringency based on polyphenol/protein binding
其他标题：Influence of different phenolic fractions on red wine astringency based on polyphenol/protein binding
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作者：Ren, M. ; Wang, X. ; Du, G. 等
期刊名称：South African Journal of Enology and Viticulture
印刷版ISSN：2224-7904
出版年度：2017
卷号：38
期号：1
页码：118-124
出版社：South African Journal of Enology and Viticulture (SAJEV)
摘要：The presence of phenolic compounds can make a great contribution to the perception of astringency in red wines based on their interactions with proteins. Human salivary protein and bovine serum albumin were used in this study to investigate the relationship between astringency and polyphenol composition. The interactions between polyphenols and proteins were analysed by means of electrophoresis and fluorescence spectra, and they were further confirmed by sensory analysis. The results indicate that a positive correlation existed among the percentage of polymeric proanthocyanidins and the total phenols. Additionally, astringent wine was generally identified as having a high percentage of polymeric fragments. In comparison with other fractions, polymeric fractions exhibited the highest affinity for protein, and thus the highest astringency.
其他摘要：The presence of phenolic compounds can make a great contribution to the perception of astringency in red wines based on their interactions with proteins. Human salivary protein and bovine serum albumin were used in this study to investigate the relationship between astringency and polyphenol composition. The interactions between polyphenols and proteins were analysed by means of electrophoresis and fluorescence spectra, and they were further confirmed by sensory analysis. The results indicate that a positive correlation existed among the percentage of polymeric proanthocyanidins and the total phenols. Additionally, astringent wine was generally identified as having a high percentage of polymeric fragments. In comparison with other fractions, polymeric fractions exhibited the highest affinity for protein, and thus the highest astringency.
其他关键词：Astringency;red wine;polyphenols;polymerisation