Polyphenolic Characterization of Nebbiolo Red Wines and Their Interaction with Salivary Proteins

Polyphenolic Characterization of Nebbiolo Red Wines and Their Interaction with Salivary Proteins

The present study correlates the polyphenolic composition of two different Nebbiolo red wines from the 2015 vintage (M and P), with the salivary proteins’ precipitation process. The work centered on the polyphenolic characterization of Nebbiolo wines and their interaction with different families of...

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Bibliographic Details
Main Authors: Joana Azevedo, Elsa Brandão, Susana Soares, Joana Oliveira, Paulo Lopes, Nuno Mateus, Victor de Freitas
Format: Article
Language:English
Published: MDPI AG 2020-12-01
Series:Foods
Subjects:
wine
tannins
anthocyanins
proline-rich proteins
Online Access:https://www.mdpi.com/2304-8158/9/12/1867

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