Application of Surface Plasmon Resonance (SPR) as a tool to study astringency measuring the interaction between tannins and salivary proteins

Fernando Zamora Marín from Universidad Rovira i Virgili, Tarragona (Spain) will join the First Science & Wine World Congress and present his study and give presentation entitled "Application of Surface Plasmon Resonance (SPR) as a tool to study astringency measuring the interaction between tannins and salivary proteins"

Summary of presentation:

"The interaction between mucin and 3 oenological tannins (ellagitannins, gallotannins and proanthocyanidins) was measured by Surface Plasmon Resonance (SPR). These tannins were analysed and their astringency was determined using the Astringency Index method and by tasting. The interaction constants were determined using a Biacore SPR device. The results indicate that the ellagitannins are more astringent than gallotannins and those, in turn, are more astringent than seed proanthocyanidins if the richness of the commercial extracts is considered. The astringency index of these tannins had high correlation and regression coefficients with their kinetic and thermodynamic dissociation constants. This data support a hypothesis that astringency depends not only on the thermodynamic tendency to form the complex between tannins and salivary proteins but also probably on the time required to dissociate the complex."

First Science & Wine World Congress
May 8-10, 2019 – Porto, Portugal