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| - Effect of Ethanol on Red Wine Tannin−Protein (BSA) Interactions
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| - The interactions between salivary proteins and tannins, responsible forthe astringency of wine,may reduce phenolic bioavailability. The effect of ethanol onprotein−tannins interaction andconsequently on in-vitro total radical-trapping antioxidantpotential (TRAP) of wine was investigated.Scalar amounts of ethanol proportionally reduce the extent oftannin precipitation with respect toalcohol-free red wine. This effect is parallel to and has a highcorrelation (r = 0.978) with theTRAP increase in wine fractions, partially restoring the antioxidantactivity lost as a consequenceof the interactions with proteins. We postulate that ethanol couldreduce the chemical interactionsbetween proteins and red wine tannins. The present work suggeststhat alcohol seems to contributeindirectly to the antioxidant capacity of wine by increasing thebioavailability of its phenoliccompounds. Keywords: Tannins; wine; antioxidant; alcohol; proteins
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