1 Biolaffort, Bordeaux, France

2 Department of Agricultural Sciences, University of Napoli "Federico II", Enology Sciences Section, Avellino, Italy

\*Address all correspondence to: alessandra.rinaldi@unina.it

© 2020 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/ by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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*Salivary Protein-Tannin Interaction: The Binding behind Astringency DOI: http://dx.doi.org/10.5772/intechopen.93611*
