tag:blogger.com,1999:blog-9021260209826890504.post6403116512808591994..comments2023-11-03T06:21:36.510-07:00Comments on Swami of Umami: Wine & Spirits Education Trust Adopts Consumer-friendly Hanni ApproachTim Hanni MWhttp://www.blogger.com/profile/11172259599335529027noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-9021260209826890504.post-83926297618264108162011-10-11T14:04:52.052-07:002011-10-11T14:04:52.052-07:00Tim
Funny. My "rationale" is also based...Tim<br /><br />Funny. My "rationale" is also based on trials and on discussions with the scientific community - at Monell.<br />When you eliminate signal suppression and mitigate the interaction of tannins with oral mucosa, you DO allow the wine to be more expressive. Signal suppression modulates and diminishes sensory data. Tanins interacting with protein do not.<br />It seems that there has been more work since what you have cited because when I spoke to Bruce Bryant at Monell (about a year ago), he cited the effect of tannin-protein interaction as the most viable factor and mentioned some works which I cannot recall at this moment. Lubricity is a function of oils and fats.SUAMWhttp://www.shutupandmakewine.comnoreply@blogger.comtag:blogger.com,1999:blog-9021260209826890504.post-22320113590199556692011-10-11T13:49:27.400-07:002011-10-11T13:49:27.400-07:00SUAMW,
I used to have similar rationale about pro...SUAMW,<br /><br />I used to have similar rationale about proteins and astringency but my conversations with the scientific community and continued trials and observations seem to contradict the proposition. The other really intangible piece is that it somehow "makes the wine more expressive" is very, very subjective. I presented the conventionally held theory that the tannins are bound by uncoagulated proteins to a group of sensory scientists about 20 years ago and the idea was summarily dismissed by all, including 2 people who are lubricity experts. In fact, you may have gotten the whole theory from my earlier work I promoted (before this workshop dismissing the idea!).Tim Hanni MWhttps://www.blogger.com/profile/11172259599335529027noreply@blogger.comtag:blogger.com,1999:blog-9021260209826890504.post-65545497477450680092011-10-11T12:55:51.881-07:002011-10-11T12:55:51.881-07:00I forgot to say that because of this mechanism, pr...I forgot to say that because of this mechanism, proteins can make the wine more expressive than salt.SUAMWhttp://www.shutpandmakewine.comnoreply@blogger.comtag:blogger.com,1999:blog-9021260209826890504.post-17186360408276656372011-10-11T12:55:45.818-07:002011-10-11T12:55:45.818-07:00I forgot to say that because of this mechanism, pr...I forgot to say that because of this mechanism, proteins can make the wine more expressive than salt.SUAMWhttp://www.shutpandmakewine.comnoreply@blogger.comtag:blogger.com,1999:blog-9021260209826890504.post-69335987916338672182011-10-11T12:54:28.344-07:002011-10-11T12:54:28.344-07:00Actually, there is suppresion of a signal and ther...Actually, there is suppresion of a signal and there is mitigation of astringency. Rare protein does the latter. It binds tannins, the same way buccal cell surface proteins do. When the tannins bind to buccal cell surface proteins, they denature them, increasing the mechanical friction between the inner cheek and other mouth structures - like teeth. A meal rich in rare (un/under cooked proteins binds the tannins in wine resulting in a less astringent mouthfeel/texture.SUAMWhttp://www.shutpandmakewine.comnoreply@blogger.comtag:blogger.com,1999:blog-9021260209826890504.post-32059121829361558922011-10-11T06:30:53.818-07:002011-10-11T06:30:53.818-07:00Hi SUAMW,
The suppressive qualities of salt are w...Hi SUAMW,<br /><br />The suppressive qualities of salt are well documented - Dr. Gary Beauchamp, president of the famous Monell Institute did his doctoral thesis on this subject and followed with a study in greater detail: http://www.ncbi.nlm.nih.gov/pubmed/8788095 <br /><br />We are in agreement (I think?) that protein does not mitigate astringency.Tim Hanni MWhttps://www.blogger.com/profile/11172259599335529027noreply@blogger.comtag:blogger.com,1999:blog-9021260209826890504.post-20105094923813316242011-10-11T00:07:07.192-07:002011-10-11T00:07:07.192-07:00These food pairing rules are sensible, well reason...These food pairing rules are sensible, well reasoned and rooted in sensory physiology. The only exception I would make is the salt and protein. This one is not really supported by chemistry and sensory physiology - especially as far as mitigation of astringency goes.SUAMWhttp://www.shutupandmakewine.comnoreply@blogger.comtag:blogger.com,1999:blog-9021260209826890504.post-37800544817469247912011-06-12T10:53:40.672-07:002011-06-12T10:53:40.672-07:00Congratulations, Tim! You exemplify the spirit of...Congratulations, Tim! You exemplify the spirit of WineSpirit...uncovering amazing relationships between wine, food and life's interconnectedness!<br /><br />May word of your doings spread far and wide!<br /><br />All the best,<br /><br />David WDavid Whitehttp://www.winespirit.orgnoreply@blogger.comtag:blogger.com,1999:blog-9021260209826890504.post-9899775495519095382011-06-07T15:16:11.834-07:002011-06-07T15:16:11.834-07:00Tim,
Congratulations and much success after all y...Tim, <br />Congratulations and much success after all your hard work, glad to see they are paying attention. <br /><br />Hurray!Sondrahttp://www.SondraBarrett.comnoreply@blogger.comtag:blogger.com,1999:blog-9021260209826890504.post-69879761525535314672011-05-31T15:56:42.689-07:002011-05-31T15:56:42.689-07:00Congrats, the cloudy sky is beginning to breakup a...Congrats, the cloudy sky is beginning to breakup and it's really nice to see the sunshineAnonymousnoreply@blogger.com