Colloidal stability of tannins: astringency, wine tasting and beyond

Details Colloidal stability of tannins: astringency, wine tasting and beyond Colloidal stability of tannins: astringency, wine tasting and beyond

2008-10-07

arxiv.org/abs/0810.1136v1

Physics

Condensed Matter

Soft Condensed Matter

Scientific paper

10.1088/0953-8984/20/49/494224

Tannin-tannin and tannin-protein interactions in water-ethanol solvent mixtures are studied in the context of red wine tasting. While tannin self-aggregation is relevant for visual aspect of wine tasting (limpidity and related colloidal phenomena), tannin affinities for salivary proline-rich proteins is fundamental for a wide spectrum of organoleptic properties related to astringency. Tannin-tannin interactions are analyzed in water-ethanol wine-like solvents and the precipitation map is constructed for a typical grape tannin. The interaction between tannins and human salivary proline-rich proteins (PRP) are investigated in the framework of the shell model for micellization, known for describing tannin-induced aggregation of beta-casein. Tannin-assisted micellization and compaction of proteins observed by SAXS are described quantitatively and discussed in the case of astringency.

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