内比奥罗红葡萄酒的多酚特性及其与唾液蛋白的相互作用

Azevedo Joana, Brandão Elsa, Soares Susana, Oliveira Joana, Lopes Paulo, Mateus Nuno, de Freitas Victor

LAQV/REQUIMTE-Laboratório Associado para a Química Verde, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal.

Amorim Cork S.A., Rua dos Corticeiros 830, 4536-904 Santa Maria de Lamas, Portugal.

Foods. 2020 Dec 15;9(12):1867. doi: 10.3390/foods9121867.

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 salivary proteins. Overall, both wines were found to be very reactive with human saliva which was supposed to contribute to their astringent character. The comparison of both wines showed that the M wine presented higher values of total phenolics, total proanthocyanidins, and tannin specific activity. Moreover, this wine showed a higher interaction with salivary proteins. Altogether, the chemical characterization and reactivity toward human saliva could contribute to the wine astringency.

本研究将2015年份两种不同的内比奥罗红葡萄酒（M和P）的多酚成分与唾液蛋白的沉淀过程关联起来。这项工作聚焦于内比奥罗葡萄酒的多酚特性及其与不同唾液蛋白家族的相互作用。总体而言，发现这两种葡萄酒与人类唾液的反应性都很强，这被认为是它们具有涩味特征的原因。两种葡萄酒的比较表明，M葡萄酒的总酚、总原花青素和单宁比活性值更高。此外，这种葡萄酒与唾液蛋白的相互作用更强。总之，化学特性和对人类唾液的反应性可能导致葡萄酒产生涩味。