Browsing by Author "571cbc76-1115-4abe-908b-7ff67109e53f"

Now showing items 1-4 of 4

    • Commercial enological tannins: Characterization and their relative impact on the phenolic and sensory ... 
      Vazallo Valleumbrocio, Gina; Medel Maraboli, Marcela; Peña Neira, Álvaro; López Solís, Remigio; Obreque Slier, Elías (Elsevier, 2017)
      The effect of the addition of different commercial enological tannins (CETs) on the characteristics of Carmenere red wine was evaluated. Initially, chemical characterization of eleven CETs was performed using spectrophotometric ...
    • Comparative Determination of Anthocyanins, Low Molecular Weight Phenols, and Flavanol Fractions in Vitis ... 
      Izquierdo Hernándeza, Alfredo; Peña Neira, Álvaro; López Solís, Remigio; Obreque Slier, Elías (Taylor & Francis, 2016)
      Although numerous methods have been used to extract polyphenols from vegetal sources, these procedures have been rarely compared directly. Herein, four maceration and extraction methods for phenolics from Carmenere (Vitis ...
    • Effect of a commercial tannin on the sensorial temporality of astringency 
      Medel Maraboli, Marcela; Romero, J. L.; Obreque Slier, Elías; Contreras, A.; Peña Neira, Álvaro (Elsevier, 2017)
      Astringency is a tactile sensation that is generated by a reduction in lubrication in the oral cavity and is generally attributed to the interaction of procyanidins or condensed tannins with salivary proteins. Several ...
    • Wine pH Prevails over Buffering Capacity of Human Saliva 
      Obreque Slier, Elías; Espínola Espínola, Valeria; López Solís, Remigio (American Chemical Society, 2016)
      Wine is an acidic beverage; its pH (2.9-3.8) is critically important to its organoleptic properties. During degustation, wine interacts with <1 mL of mouth saliva, the pH of which is near 7.0. This is buffered predominantly ...