Analysis of Tannins in Red Wine Using Multiple Methods: Correlation with Perceived Astringency

摘要: The purpose of this study was to assess the relationship between astringency and tannin concentration in red wine using various analytical methods. Forty wines were selected from a large commercial producer based on preliminary assessment variation with selection intended reflect potential amount. Tannin determined previously published methods, including absorption light at 280 nm, reaction 4-dimethylaminocinnamaldehyde, protein precipitation, phloroglucinolysis, gel permeation chromatography. Results indicated that clear differences quantification existed terms actual amount reported perceived wine. methods having strongest correlations precipitation (r 2 = 0.82), phloroglucinolysis 0.73), chromatography 0.74). Given equipment availability most wineries, it useful method for assessment. Because is similar physiological response astringents, could become an important vitro tool understanding how structure modification leads perception.