Results 11 to 20 of about 6,514 (208)
Sensorial Perception of Astringency: Oral Mechanisms and Current Analysis Methods
Foods, 2020 Understanding consumers’ food choices and the psychological processes involved in their preferences is crucial to promote more mindful eating regulation and guide food design.
Mariana A. Pires +4 more
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Supra and subgingival application of antiseptics or antibiotics during periodontal therapy
Periodontology 2000, EarlyView., 2023 Abstract Periodontal diseases (gingivitis and periodontitis) are characterized by inflammatory processes which arise as a result of disruption of the balance in the oral ecosystem. According to the current S3 level clinical practice guidelines, therapy of patients with periodontitis involves a stepwise approach that includes the control of the patient ...
Elena Figuero +5 more
wiley +1 more source
Molecules, 2011 Astringency is an important characteristic of red wine quality. The sensation is generally thought to be produced by the interaction of wine tannins with salivary proteins and the subsequent aggregation and precipitation of protein-tannin complexes.
James A. Kennedy, Jacqui M. McRae
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Foods, 2021 Background: Oral food perception plays a major role in food acceptance, although the way it relates with food preferences and final choices in adults is still debatable.
Teresa Louro +6 more
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Agronomy, 2021 The study of phenolic maturity in Vitis vinifera L. requires a multidisciplinary approach to understand how the evolution of berry flavonoids and cell wall material influence the colour and the textures of red wine.
Gianluca Allegro +3 more
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Effect of Chitosan on the Removal of Different Types of Tannins from Red Wines
Applied Sciences, 2021 (1) Background: most premium red wines are rich in tannins but the effect of chitosan on these macromolecules is unknown. In this work, the effect of a treatment with 0.5 g/L of chitosan on red wines, W, enriched with condensed tannins, CT, ellagitannins,
Luigi Picariello +5 more
doaj +1 more source
Molecules, 2019 Plant proteins have been proposed as an alternative to animal-origin proteins in the wine industry because they are allergen-free and vegan-friendly. The aim of this study was to evaluate the effectiveness of plant proteins as fining agents on red wines ...
Susana Río Segade +5 more
doaj +1 more source
Frontiers in Genetics, 2021 Phenotypic characterization of postharvest traits is essential for the breeding of high-quality fruits. To compare postharvest traits of different genetic lines, it is essential to use a reference point during fruit development that will be common to all
Akhilesh Yadav +8 more
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Molecules, 2019 Due to the increase of the use of yeast derivatives (YDs) in winemaking to improve the technological and sensory properties in wines, in this work we evaluated the effect of the post-fermentation application of different yeast derivative products on the ...
Rubén Del Barrio-Galán +5 more
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Molecules, 2020 Background: In the wine industry, in addition to condensed tannins of grape origin, other commercial tannins are commonly used. However, the influence of oxygen uptake related to different tannin additions during the post fermentative phase in wine has ...
Luigi Picariello +5 more
doaj +1 more source