Affiliation: Federico II University
- Application of the SPI (Saliva Precipitation Index) to the evaluation of red wine astringencyAlessandra Rinaldi
Dipartimento di Scienze degli Alimenti, Universita di Napoli Federico II, Facolta di Agraria, Via Universita 100, 80055 Portici Na, Italy
Food Chem 135:2498-504. 2012..A significant correlation between the SPI and the astringency of red wines was found (R(2)=0.969), thus indicating that this assay may be useful as estimator of astringency...
- Precipitation of salivary proteins after the interaction with wine: the effect of ethanol, pH, fructose, and mannoproteinsAlessandra Rinaldi
Dipartamento di Scienze degli Alimenti, Universita di Napoli Federico II, Facolta di Agraria, Portici NA, Italy
J Food Sci 77:C485-90. 2012..9-3.0-3.6), a decrease in the precipitation of salivary proteins was observed. A difference in the SPI between model solution and red wine stated that an influence of wine matrix on the precipitation of salivary proteins occurred...
- Evolution of Phenolic Compounds and Astringency during Aging of Red Wine: Effect of Oxygen Exposure before and after BottlingAngelita Gambuti
Dipartimento di Scienza degli Alimenti, Universita degli Studi di Napoli Federico II, Via Universita 100, 80055 Portici Napoli, Italy
J Agric Food Chem 61:1618-27. 2013..For both experiments the effect of oxygen exposure depended on wine composition...