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 …

Protein haze is an aesthetic problem in white wines that can be prevented by removing the
grape proteins that have survived the winemaking process. The haze-forming proteins are …

The astringency of red wine is largely due to the interaction between wine tannins and
salivary proline-rich proteins and is known to change as wine ages. To further understand the …

Different molecular structures of grape tannins have been shown to influence astringency,
however, the in-mouth sensory effects of different molecular structures in red wine tannins …

The phenolic composition of red wine impacts upon the color and mouthfeel and thus quality
of the wine. Both of these characteristics differ depending on the age of a wine, with the …

The chemical composition (protein, polysaccharide, amino acid, and fatty acid/ethyl ester
content), foaming properties, and quality of 50 Australian sparkling white wines, representing …

Changes in ethanol concentration influence red wine astringency, and yet the effect of ethanol
on wine tannin–salivary protein interactions is not well understood. Isothermal titration …

Valonea tannin is a natural product readily extracted from acorn shells that has been
suggested to have potential skin whitening properties. This study investigated the tyrosinase …

Shiraz ferments were injected with different levels of oxygen (20% and 40% O 2 as gas
mixtures) to assess the impact of early oxygen exposure on wine tannins and colour measures …

Grape pathogenesis-related (PR) proteins in white wine can induce haze and hinder the sale
of the product. Bentonite is used to remove proteins and “heat-stabilise” wine however it is …