تقرير
Colloidal stability of tannins: astringency, wine tasting and beyond
| العنوان: | Colloidal stability of tannins: astringency, wine tasting and beyond |
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| المؤلفون: | Zanchi, D., Poulain, C., Konarev, P., Tribet, C., Svergun, D. I. |
| سنة النشر: | 2008 |
| المجموعة: | Condensed Matter Physics (Other) |
| مصطلحات موضوعية: | Condensed Matter - Soft Condensed Matter, Physics - Chemical Physics |
| الوصف: | 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 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. Tannin-tannin interactions are analyzed in water-ethanol wine-like solvents and the precipitation map is constructed for a typical grape tannin. The interaction between tannins and human salivary proline-rich proteins (PRP) are investigated in the framework of the shell model for micellization, known for describing tannin-induced aggregation of beta-casein. Tannin-assisted micellization and compaction of proteins observed by SAXS are described quantitatively and discussed in the case of astringency. |
| نوع الوثيقة: | Working Paper |
| DOI: | 10.1088/0953-8984/20/49/494224 |
| URL الوصول: | http://arxiv.org/abs/0810.1136 |
| رقم الأكسشن: | edsarx.0810.1136 |
| قاعدة البيانات: | arXiv |
| DOI: | 10.1088/0953-8984/20/49/494224 |
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