A Review of Tannin Determination Methods Using Spectrophotometric Detection in Red Wines and Their Ability to Predict Astringency

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dc.contributor.authorWilhelmy, C.
dc.contributor.authorPavez, C.
dc.contributor.authorBordeu, E.
dc.contributor.authorBrossard, N.
dc.date.accessioned2024-01-10T14:23:38Z
dc.date.available2024-01-10T14:23:38Z
dc.date.issued2021
dc.description.abstractAstringency 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.
dc.fechaingreso.objetodigital2024-04-30
dc.format.extent9 páginas
dc.fuente.origenWOS
dc.identifier.doi10.21548/42-1-3852
dc.identifier.eissn2224-7904
dc.identifier.issn0253-939X
dc.identifier.urihttps://doi.org/10.21548/42-1-3852
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/80122
dc.identifier.wosidWOS:000646766100001
dc.information.autorucFacultad de Agronomía e Ingenieria Forestal; Bordeu Schwarze, Edmundo; 0000-0002-7655-7775; 99414
dc.issue.numero1
dc.language.isoen
dc.nota.accesoSin adjunto
dc.pagina.final9
dc.pagina.inicio1
dc.publisherSOUTH AFRICAN SOC ENOLOGY & VITICULTURE-SASEV
dc.rightsregistro bibliográfico
dc.subjectTannin content
dc.subjectBate Smith
dc.subjectacid hydrolysis
dc.subjectAdams Harbertson
dc.subjectBSA tannin assay
dc.subjectmethyl cellulose precipitation
dc.subjectastringency
dc.subjectred wines
dc.subjectCONDENSED TANNINS
dc.subjectPRECIPITATION METHOD
dc.subjectMETHYL CELLULOSE
dc.subjectPINOT-NOIR
dc.subjectPROTEIN
dc.subjectGRAPE
dc.subjectFLAVAN-3-OLS
dc.subjectMECHANISMS
dc.subjectIMPACT
dc.subjectASSAY
dc.subject.ods13 Climate Action
dc.subject.odspa13 Acción por el clima
dc.titleA Review of Tannin Determination Methods Using Spectrophotometric Detection in Red Wines and Their Ability to Predict Astringency
dc.typeartículo de revisión
dc.volumen42
sipa.codpersvinculados99414
sipa.indexWOS
sipa.trazabilidadCarga SIPA;09-01-2024
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