单宁的胶体稳定性：收敛性，品酒及其他
Colloidal stability of tannins: astringency, wine tasting and beyond
摘要：
在红葡萄酒品尝的背景下，研究了单宁-单宁和单宁-蛋白质在水-乙醇溶剂混合物中的相互作用。虽然单宁自聚集与葡萄酒品尝的视觉方面（清澈度和相关的胶体现象）有关，但单宁对富含唾液脯氨酸的蛋白质的亲和力是与涩味相关的广泛感官特性的基础。分析了单宁-单宁在水-乙醇类酒溶剂中的相互作用，并构建了典型葡萄单宁的沉淀图。单宁和人类唾液中富含脯氨酸的蛋白质（PRP）之间的相互作用进行了研究的胶束化，已知用于描述单宁诱导的β-酪蛋白聚集的壳模型的框架。单宁辅助胶束化和压实的蛋白质观察SAXS定量描述和讨论的情况下收敛。
英文摘要：
Tannin-tannin and tannin-protein interactions in water-ethanol solvent mixtures are studied in the context of red wine tasting. While tannin self-aggregation is relevant for visual aspect of wine tasting (limpidity and related colloidal phenomena), tannin affinities for salivary proline-rich proteins is fundamental for a wide spectrum of organoleptic properties related to astringency. Tannin-tannin interactions are analyzed in water-ethanol wine-like solvents and the precipitation map is constructed for a typical grape tannin. The interaction between tannins and human salivary proline-rich proteins (PRP) are investigated in the framework of the shell model for micellization, known for describing tannin-induced aggregation of beta-casein. Tannin-assisted micellization and compaction of proteins observed by SAXS are described quantitatively and discussed in the case of astringency.
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