Investigating the role of tartaric acid in wine astringency
Copyright © 2022 Elsevier Ltd. All rights reserved..
Previous studies acknowledged that tartaric acid-imparted low-pH contributed to the enhancement of astringency, but in-depth studies are lacking and the underlying mechanisms are not clearly understood. This work introduced new insight into the effect of tartaric acid on astringency perception from the perspectives of complex formation, protein secondary structure, chemical bond type and salivary layer fluidity by establishing models using proteins (α-amylase, salivary proteins) and tannic acid. Results demonstrated that tartaric acid affects wine astringency by two mechanisms: a) Tartaric acid compound directly affects the wine astringency by forming ternary complexes and causing the protein structure to stretch by changing the hydrogen bond and hydrophobic bond between protein-polyphenol complexes. b) pH affected astringency by increasing the fluidity of the salivary layer rather than increasing the consumption of the salivary layer. The findings provide valuable information to the wine industry to regulate wine astringency by the management of tartaric acid.
Medienart: |
E-Artikel |
---|
Erscheinungsjahr: |
2023 |
---|---|
Erschienen: |
2023 |
Enthalten in: |
Zur Gesamtaufnahme - volume:403 |
---|---|
Enthalten in: |
Food chemistry - 403(2023) vom: 01. März, Seite 134385 |
Sprache: |
Englisch |
---|
Beteiligte Personen: |
Zhao, Qinghao [VerfasserIn] |
---|
Links: |
---|
Themen: |
Astringents |
---|
Anmerkungen: |
Date Completed 10.11.2022 Date Revised 10.11.2022 published: Print-Electronic Citation Status MEDLINE |
---|
doi: |
10.1016/j.foodchem.2022.134385 |
---|
funding: |
|
---|---|
Förderinstitution / Projekttitel: |
|
PPN (Katalog-ID): |
NLM346898773 |
---|
LEADER | 01000naa a22002652 4500 | ||
---|---|---|---|
001 | NLM346898773 | ||
003 | DE-627 | ||
005 | 20231226032541.0 | ||
007 | cr uuu---uuuuu | ||
008 | 231226s2023 xx |||||o 00| ||eng c | ||
024 | 7 | |a 10.1016/j.foodchem.2022.134385 |2 doi | |
028 | 5 | 2 | |a pubmed24n1156.xml |
035 | |a (DE-627)NLM346898773 | ||
035 | |a (NLM)36174337 | ||
035 | |a (PII)S0308-8146(22)02347-0 | ||
040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
041 | |a eng | ||
100 | 1 | |a Zhao, Qinghao |e verfasserin |4 aut | |
245 | 1 | 0 | |a Investigating the role of tartaric acid in wine astringency |
264 | 1 | |c 2023 | |
336 | |a Text |b txt |2 rdacontent | ||
337 | |a ƒaComputermedien |b c |2 rdamedia | ||
338 | |a ƒa Online-Ressource |b cr |2 rdacarrier | ||
500 | |a Date Completed 10.11.2022 | ||
500 | |a Date Revised 10.11.2022 | ||
500 | |a published: Print-Electronic | ||
500 | |a Citation Status MEDLINE | ||
520 | |a Copyright © 2022 Elsevier Ltd. All rights reserved. | ||
520 | |a Previous studies acknowledged that tartaric acid-imparted low-pH contributed to the enhancement of astringency, but in-depth studies are lacking and the underlying mechanisms are not clearly understood. This work introduced new insight into the effect of tartaric acid on astringency perception from the perspectives of complex formation, protein secondary structure, chemical bond type and salivary layer fluidity by establishing models using proteins (α-amylase, salivary proteins) and tannic acid. Results demonstrated that tartaric acid affects wine astringency by two mechanisms: a) Tartaric acid compound directly affects the wine astringency by forming ternary complexes and causing the protein structure to stretch by changing the hydrogen bond and hydrophobic bond between protein-polyphenol complexes. b) pH affected astringency by increasing the fluidity of the salivary layer rather than increasing the consumption of the salivary layer. The findings provide valuable information to the wine industry to regulate wine astringency by the management of tartaric acid | ||
650 | 4 | |a Journal Article | |
650 | 4 | |a Model wine | |
650 | 4 | |a Protein-polyphenol interaction | |
650 | 4 | |a Quartz crystal microbalance | |
650 | 4 | |a SDS-PAGE | |
650 | 4 | |a Tartaric acid | |
650 | 4 | |a Wine astringency | |
650 | 4 | |a pH | |
650 | 7 | |a Astringents |2 NLM | |
650 | 7 | |a tartaric acid |2 NLM | |
650 | 7 | |a W4888I119H |2 NLM | |
650 | 7 | |a Tartrates |2 NLM | |
700 | 1 | |a Du, Guorong |e verfasserin |4 aut | |
700 | 1 | |a Wang, Shengnan |e verfasserin |4 aut | |
700 | 1 | |a Zhao, Pengtao |e verfasserin |4 aut | |
700 | 1 | |a Cao, Xiaomeng |e verfasserin |4 aut | |
700 | 1 | |a Cheng, Chenyaqiong |e verfasserin |4 aut | |
700 | 1 | |a Liu, Hui |e verfasserin |4 aut | |
700 | 1 | |a Xue, Yawen |e verfasserin |4 aut | |
700 | 1 | |a Wang, Xiaoyu |e verfasserin |4 aut | |
773 | 0 | 8 | |i Enthalten in |t Food chemistry |d 1995 |g 403(2023) vom: 01. März, Seite 134385 |w (DE-627)NLM076785823 |x 1873-7072 |7 nnns |
773 | 1 | 8 | |g volume:403 |g year:2023 |g day:01 |g month:03 |g pages:134385 |
856 | 4 | 0 | |u http://dx.doi.org/10.1016/j.foodchem.2022.134385 |3 Volltext |
912 | |a GBV_USEFLAG_A | ||
912 | |a GBV_NLM | ||
951 | |a AR | ||
952 | |d 403 |j 2023 |b 01 |c 03 |h 134385 |