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Wine phenolics: looking for a smooth mouthfeel

2016-02-04Journal article Restricted access
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dc.contributor.authorVilela, Alice
dc.contributor.authorJordão, António M.
dc.contributor.authorCosme, Fernanda
dc.date.accessioned2017-01-05T16:56:25Z
dc.date.available2017-01-05T16:56:25Z
dc.date.issued2016-02-04
dc.description.abstractEach grape variety has its own phenolic profile. However, the concentration of the phenolic compounds present in wine mainly dependson winemaking processes. Phenolic compounds influence wine sensorial characteristics namely taste or mouthfeel, bitterness, astringency and color. Humans can perceive six basic tastes: sweet, salty; sour; umami; fat-taste and bitter taste. This last basic taste is considered as a defense mechanism against the ingestion of potential poisons. Some of the genes,encoding G-protein-coupled receptors - TAS2Rs, which translate for these distinct bitter compounds detectors have been identified. Different phenolic compounds activate distinguished combination of TAS2Rs. Astringency in wine is primarily driven by proanthocyanidins, soluble protein-proanthocyanidins complexes which diminish the protective salivary film and bind to the salivary pellicle; insoluble protein-proanthocyanidins complex and proanthocyanidins are rejected against salivary film and trigger astringency sensation via increasing friction. Thus, the aim of this review is to expand the knowledge about the role of wine phenolic compounds in wine sensorial properties, namely in bitterness and astringency phenomenon’s.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationVilela, A., Jordão, A. M. & Cosme, F. (2016). Wine phenolics: looking for a smooth mouthfeel. SDRP - Journal of Food Science & Technology, 1 (1), 1-8.pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.19/3624
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSiftdeskpt_PT
dc.relation.publisherversionhttp://www.siftdesk.org/article-details/Wine-phenolics-looking-for-a-smooth-mouthfeel/29pt_PT
dc.subjectwine phenolic compoundspt_PT
dc.subjectastringencypt_PT
dc.subjectbitter tastept_PT
dc.subjectsensorial propertiespt_PT
dc.subjectproanthocyanidinspt_PT
dc.titleWine phenolics: looking for a smooth mouthfeelpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.conferencePlaceAustraliapt_PT
oaire.citation.issue1pt_PT
oaire.citation.titleSDRP - Journal of Food Science and Technologypt_PT
oaire.citation.volume1pt_PT
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT

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