Dietary proteins and phenolic compounds are commonly co-existing components that
readily interact with each other to yield complexes in a wide range of food systems. The …

Astringency and bitterness are organoleptic properties widely linked to tannin compounds.
Due to their significance to food chemistry, the food industry, and to human nutrition and …

Phenolic compounds are a large class of plant secondary metabolites, showing a diversity of
structures, from rather simple structures, eg phenolic acids, through polyphenols such as …

Highlights•The advance of astringency/bitterness mechanisms and methods was
reviewed.•Tannin structure plays an essential role in wine astringency/bitterness …

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 …

Phenolic compounds are a wide family of thousands of natural bioactives well-known for
their overwhelming demonstrated health benefits. Particularly in wines, polyphenols and …

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 …

As a class of plant polyphenolic compounds contained in some forages (ie, sainfoin
[Onobrychis viciifolia Scop.], big trefoil [Lotus pedunculatus Cav.], birdsfoot trefoil [Lotus …

Astringency is a complex perceptual phenomenon involving several sensations that are
perceived simultaneously. The mechanism leading to these sensations has been thoroughly …

The addition of external phenolic compounds to wines in order to improve their sensory
quality is an established winemaking practice. This study was aimed at evaluating the effect …