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Artificial saliva precipitation index (ASPI): An efficient evaluation method of wine astringency

Mengyao Qi, Yong-Ce Huang, Xixian Song, Mengqi Ling, Xin‐Ke Zhang, Chang-Qing Duan, Yibin Lan, Ying Shi

2023Food Chemistry16 citationsDOI

Topics & Concepts

SalivaChemistryOrganolepticLactoferrinWineAmylaseFood scienceLysozymeSalivary ProteinsChromatographyTanninBiochemistryEnzymeFermentation and Sensory AnalysisSalivary Gland Disorders and FunctionsOlfactory and Sensory Function Studies
Artificial saliva precipitation index (ASPI): An efficient evaluation method of wine astringency | Litcius