A Review of Tannin Determination Methods Using Spectrophotometric Detection in Red Wines and Their Ability to Predict Astringency
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Date
2021
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SOUTH AFRICAN SOC ENOLOGY & VITICULTURE-SASEV
Abstract
Astringency is an important sensory attribute that influences red wine quality. The astringent sensation inside the mouth is caused by a group of molecules called tannins. These molecules in wine can be determined and analysed by spectrophotometric, analytical and recently electrochemical methodologies. This article focuses on the three methods most frequently used by the wine industry: Bate Smith or acid hydrolysis method, Adams Harbertson assay or BSA tannin assay, and methylcellulose precipitation (MCP) method. These methods differ on the principle upon which they are based, as well as on the kind of tannin that they can determine. The purpose of this article is to present the main advantages and disadvantages of the three spectrophotometric methods acid hydrolysis, BSA assay and MCP methods for tannin determination in red wine, in order to review their efficacy, group of tannins each method can determine, and their suitability for astringency prediction.
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Keywords
Tannin content, Bate Smith, acid hydrolysis, Adams Harbertson, BSA tannin assay, methyl cellulose precipitation, astringency, red wines, CONDENSED TANNINS, PRECIPITATION METHOD, METHYL CELLULOSE, PINOT-NOIR, PROTEIN, GRAPE, FLAVAN-3-OLS, MECHANISMS, IMPACT, ASSAY