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Astringency of Grape and Wine

Our research focuses on the development of an objective method able to measure the astringent sensation elicited by grapes and wines.

Activity start 2004
Publications - Rinaldi, N. Iturmendi, A. Gambuti, M. Jourdes, PL Teissedre, L. Moio, (2014).Chip Electrophoresis as a Novel Approach to Measure the Polyphenols Reactivity toward Human Saliva. ELECTROPHORESIS, DOI: 10.1002/elps.201300622 (Q1)
- Rinaldi, A., Gambuti, A., Moio, L. (2012). Application of the SPI (Saliva Precipitation Index) to the evaluation of red wine astringency. Food Chemistry Volume 135, Issue 4,  Pages 2498-2504 (Q1)
- Rinaldi, A., Gambuti, A., Moio, L (2012).Precipitation of Salivary Proteins After the Interaction with Wine: The Effect of Ethanol, pH, Fructose, and Mannoproteins. Journal of Food Science. Volume 77, Issue 4, Pages C485-C490 (Q1)
- Rinaldi, A., Gambuti, A., Moine-Ledoux, V., Moio, L.(2010).Evaluation of the astringency of commercial tannins by means of the SDS-PAGE-based method. Food Chemistry, Volume 122, Issue 4, Pages 951-956 (Q1)
- Gambuti, A., Rinaldi, A., Pessina, R., Moio, L. (2006).Evaluation of aglianico grape skin and seed polyphenol astringency by SDS-PAGE electrophoresis of salivary proteins after the binding reaction. Food Chemistry Volume 97, Issue 4, August 2006, Pages 614-620 (Q1).
- Gambuti, A., Rinaldi, A., Ugliano, M., Moio, L.(2013) .Evolution of phenolic compounds and astringency during aging of red wine: Effect of oxygen exposure before and after bottling. Journal of Agricultural and Food Chemistry Volume 61, Issue 8, Pages 1618-1627 (Q1)
Permanent staff Prof. Luigi Moio (AGR15), Dott.ssa Gambuti Angelita (AGR15)
Temporary or external staff Dott.ssa Rinaldi Alessandra (assegnista UNINA)
Collaborations  
SSD  
Projects - Sviluppo di un metodo facile e rapido per la determinazione dell'astringenza, Progetto BIOLAFFORT 2013; 70000 euro (Assegnista) coordinatore del progetto: Prof. Luigi Moio
Recognitions and awards  
Scientific events  
Technology and know-how transfers  
Other