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

This review is a state‐of‐the‐art summary of current literature on the commercial oenological
tannins that are often added to wine. These tannins can come from different origins, which …

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

Wine astringency is thought to be due to salivary protein precipitation; however, the actual
mechanism is not well-defined. This study aimed understand the relationship between …

The aim of this study was to evaluate the effect of oxygen exposure of red wine, before
(micro-oxygenation) and after (nano-oxygenation) bottling, on the phenolic composition and …

The aim of this work was to evaluate the astringency of red wines by means of a SDS–PAGE
based-method. The optimization of the in vitro assay, named SPI (Saliva Precipitation Index) …

Anthocyanins are water-soluble pigments found in the cell vacuoles of fruits and flowers,
performing several roles from insects attraction to stress protection. Their antioxidant activity …

Wine quality can be significantly affected by tannin and polysaccharide composition, which
can in turn be influenced by grape maturity and winemaking practices. This study explored …

Four Italian red wine varieties (Sangiovese, Montepulciano, Barbera, Nero d'Avola) were
used to investigate the effect of enological tannins on astringency characteristics and …

The objective of this study was to test the yield and quality of low-fat tofu (LFT) using defatted
soy flour (DF) treated by supercritical-CO 2 (SC-CO 2) and hexane. Characteristics such as …