Tannin Quantification in Red Grapes and Wine: Comparison of Polysaccharide- and Protein-Based Tannin Precipitation Techniques and Their Ability to Model Wine Astringency-Reference-Cited by-同舟云学术

Tannin Quantification in Red Grapes and Wine: Comparison of Polysaccharide- and Protein-Based Tannin Precipitation Techniques and Their Ability to Model Wine Astringency

Published:2008-06-24 Issue:14 Volume:56 Page:5528-5537
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Mercurio Meagan D.¹,Smith Paul A.¹

Affiliation:

1. The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, South Australia 5064, Australia

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf8008266

Reference35 articles.

1. Proanthocyanidins and tannin-like compounds - nature, occurrence, dietary intake and effects on nutrition and health

2. Red wine astringency: a review

3. The polymeric nature of wine pigments

4. High Throughput Analysis of Red Wine and Grape PhenolicsAdaptation and Validation of Methyl Cellulose Precipitable Tannin Assay and Modified Somers Color Assay to a Rapid 96 Well Plate Format

5. Quantification of condensed tannins by precipitation with methyl cellulose: development and validation of an optimised tool for grape and wine analysis

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