Results 21 to 30 of about 10,689 (206)

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, Francesco Errichiello, Francesca Coppola, Alessandra Rinaldi, Luigi Moio, Angelita Gambuti   +5 more
doaj   +1 more source

Phenotypic Characterization of Postharvest Fruit Qualities in Astringent and Non-astringent Persimmon (Diospyros kaki) Cultivars

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, Anton Fennec, Changfei Guan, Yong Yang, Bettina Kochanek, David Israel, Anat Izhaki, Shmuel Zilkah, Haya Friedman   +8 more
doaj   +1 more source

Phenolic Composition Influences the Effectiveness of Fining Agents in Vegan-Friendly Red Wine Production

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, Maria Alessandra Paissoni, Mar Vilanova, Vincenzo Gerbi, Luca Rolle, Simone Giacosa   +5 more
doaj   +1 more source

Effect of Different Enological Tannins on Oxygen Consumption, Phenolic Compounds, Color and Astringency Evolution of Aglianico Wine

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, Alessandra Rinaldi, Martino Forino, Francesco Errichiello, Luigi Moio, Angelita Gambuti   +5 more
doaj   +1 more source

Genome-Wide Identification of Tannase Genes and Their Function of Wound Response and Astringent Substances Accumulation in Juglandaceae

Frontiers in Plant Science, 2021
Tannins are important polyphenol compounds with different component proportions in different plant species. The plants in the Juglandaceae are rich in tannins, including condensed tannins and hydrolyzable tannins.
Jianhua Wang, Ketao Wang, Shiheng Lyu, Jianqin Huang, Chunying Huang, Yulin Xing, Yige Wang, Yifan Xu, Peipei Li, Junyan Hong, Jianwei Xi, Xiaolin Si, Hongyu Ye, Yan Li   +13 more
doaj   +1 more source

Evaluation of Yeast Derivative Products Developed as an Alternative to Lees: The Effect on the Polysaccharide, Phenolic and Volatile Content, and Colour and Astringency of Red Wines

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, Cristina Úbeda, Mariona Gil, Marcela Medel-Marabolí, Nathalie Sieczkowski, Álvaro Peña-Neira   +5 more
doaj   +1 more source

Chemical Drivers of Sweetness, Sourness, and Astringency in Apple Juice Identified Using Support Vector Machine Regression. [PDF]

J Food Sci
ABSTRACT The role of the main apple compositional parameters (sugars, organic acids, polyphenols, and volatile organic compounds) and their interactions on the perceived sensory attributes of Sweetness, Sourness, and Astringency was investigated in apple juice.
Berardinelli A, Cliceri D, Endrizzi I, Gasperi F, Vrhovsek U, Aprea E.   +5 more
europepmc   +2 more sources

Investigating the influence of tannic acid-induced astringency perception on brain responses via scalp electroencephalogram

Journal of Agriculture and Food Research
This study systematically explores the spatiotemporal Electroencephalography (EEG) characteristics of astringency induced by different concentrations of tannic acid (TA).
Yi Wei, Wei Shi, Xiaoyan Wang, Xiangyu Sun, Shui Jiang, Jingya Ai, Yuan Liu   +6 more
doaj   +1 more source

Exploring The Relative Astringency of Tea Catechins and Distinct Astringent Sensation of Catechins and Flavonol Glycosides via an In Vitro Assay Composed of Artificial Oil Bodies

Molecules, 2022
Artificial oil bodies covered by a recombinant surface protein, caleosin fused with histatin 3 (a major human salivary peptide), were employed to explore the relative astringency of eight tea catechins. The results showed that gallate-type catechins were
Chao-Tzu Liu, Jason T.C. Tzen
doaj   +1 more source

Effects of galloyl group on the astringency perception of epigallocatechin gallate and epigallocatechin

Current Research in Food Science
The astringency in green tea primarily originates from gallate-type and non-gallate-type catechins. Epigallocatechin gallate (EGCG) is a gallate-type catechin, which has a strong astringency and is the most abundant catechin in tea.
Zhenyu Zhou, Qian Huang, Wangyang Shen, Weiping Jin, Guoyan Yang, Wenjing Huang, Cheng Guo   +6 more
doaj   +1 more source