Different physicochemical interactions between varietal wines and human saliva: Correspondence with astringency

• Published in: Food research international Vol. 178; p. 113964
• Main Authors: López-Solís, Remigio, Cortés-Araya, Katherine, Medel-Marabolí, Marcela, Obreque-Slier, Elías
• Format: Journal Article
• Language: English
• Published: Canada Elsevier Ltd 01.02.2024
• Subjects: Astringency; Astringents - analysis; Humans; Phenolic-protein interaction; Phenols - analysis; Polyphenols; Polyphenols - analysis; Saliva - chemistry; Salivary proteins; Salivary Proteins and Peptides - analysis; Taste; Wine - analysis; Wine tasting; Polyphenols; Wine tasting; Phenolic-protein interaction; Salivary proteins; Astringency

[Display omitted] •Phenolic profile and astringency of seven varietal wines were characterized.•Physicochemical reactivities at low v/v wine/saliva ratios differed among wines.•Wines differed from each other in their ability to precipitate salivary proteins.•No single phenolic compounds could be ass...