Polyphenolic Characterization of Nebbiolo Red Wines and Their Interaction with Salivary Proteins

• Tipo: Artigo em Revista Científica Internacional
• Data: 2020

Autores

Azevedo, J (Autor) Outra; Brandao, E (Autor) Outra; Susana Soares (Autor) FCUP; Joana Oliveira (Autor) FCUP; Lopes, P (Autor) Outra; Nuno Mateus (Autor) FCUP; Victor de Freitas (Autor) FCUP

Revista

Título: Foods

Vol. 209

Página Final: 1867

Editora: MDPI

Indexação

ISI Web of Knowledge - 7 Citações

Scopus - 7 Citações

Outras Informações

ID Authenticus: P-00T-9XY

DOI: 10.3390/foods9121867

Abstract (EN): The present study correlates the polyphenolic composition of two different Nebbiolo red wines from the 2015 vintage (M and P), with the salivary proteins' precipitation process. The work centered on the polyphenolic characterization of Nebbiolo wines and their interaction with different families of salivary proteins. Overall, both wines were found to be very reactive with human saliva which was supposed to contribute to their astringent character. The comparison of both wines showed that the M wine presented higher values of total phenolics, total proanthocyanidins, and tannin specific activity. Moreover, this wine showed a higher interaction with salivary proteins. Altogether, the chemical characterization and reactivity toward human saliva could contribute to the wine astringency.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 11