Potential Use of As a New Source of Mannoproteins of Oenological Interest.

In this work, three MP extracts obtained from were added to red wine, and the changes in phenolic composition, color, and astringency were evaluated by HPLC-DAD-ESI-MS, tristimulus colorimetry, and sensory analysis, respectively. The MP extracts modified wine phenolic composition differently depending on the type of MP. Moreover, two MP extracts were able to reduce wine astringency.

Possible Role of High-Molecular-Weight Salivary Proteins in Astringency Development.

Since the initial findings that food tannin/salivary protein interaction and subsequent precipitation is the main cause of the astringency development, numerous studies have concentrated on the supramolecular characterization of these bindings. Most of these works have focused on the low-molecular-weight salivary proteins, in particular proline-rich proteins, hardly considering the involvement of the high-molecular-weight salivary proteins (HMW). Herein, different techniques such as fluorescence quenching, Isothermal Titration Calorimetry and HPLC-MS-DAD were employed to determine the occurrence of molecular interactions between three HMW, namely, mucin, α-amylase and albumin, and a complex extract of tannins composed mainly of flavan-3-ols.

Role of Anthocyanins in the Interaction between Salivary Mucins and Wine Astringent Compounds.

Wine astringency is a very complex sensation whose complete mechanism has not been entirely described. Not only salivary proline-rich proteins (PRPs) are involved in its development; salivary mucins can also play an important role. On the other hand, it has been described that anthocyanins can interact with PRPs, but there is no information about their potential role on the interactions with mucins.

Supramolecular study of the interaction between mannoproteins from Torulaspora delbrueckii and flavanols.

In this work, three mannoprotein extracts were obtained from T. delbrueckii by enzymatic and chemical treatments. The obtained mannoprotein extracts showed important differences in their molecular weight distribution and monosaccharide composition, although no significant differences were found in their protein content.

In search for flavonoid and colorimetric varietal markers of L. cv Rufete wines.

The better adaptation of autochthonous grape varieties to environmental changes is increasing the interest on them. Previous studies on L. cv Rufete, the flagship of DOP "Sierra de Salamanca", demonstrated its phenolic potential to produce quality wines.