Abstract
The tannin specific activity of several Port wines was evaluated through the reaction with bovine serum albumin (BSA) and two groups of previously extracted human salivary proteins: α-amylase and proline-rich proteins. The wine reactivity towards BSA and salivary proteins was studied by nephelometry. The tannin specific activity of the wine increased progressively with incremental addition of grape seed procyanidins. α-Amylase was shown to be the best protein to distinguish wines containing different amounts of procyanidins regarding their polyphenol reactivity.
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