Investigating the role of tartaric acid in wine astringency

Qinghao Zhao,Guorong Du,Shengnan Wang,Pengtao Zhao,Xiaomeng Cao,Chenyaqiong Cheng,Hui Liu, Yawen Xue,Xiaoyu Wang

Food Chemistry（2023）

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摘要

•Tartaric acid affecting astringency was studied from a view of protein-phenols complex.•QCM-D and molecular docking were used to investigate at molecular level.•Tartaric acid increased fluidity in salivary layer due to the decreased pH.•Tartaric acid formed ternary protein-phenols complexes.

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关键词

Tartaric acid,Wine astringency,pH,Protein-polyphenol interaction,Quartz crystal microbalance,SDS-PAGE,Model wine

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