Analysis of tannins in red wine using multiple methods: Correlation with perceived astringency

American Journal of Enology and Viticulture

Volumn 57, Issue 4, 2006, Pages 481-485

  Kennedy, James A ^a   Ferrier, Jordan ^b   Harbertson, James F ^c   Peyrot Des Gachons, Catherine ^a  

^a OREGON STATE UNIVERSITY   (United States)

^b Hogue Cellars   (United States)

^c WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Astringency; Protein precipitation; Red wine; Tannin

Indexed keywords

EID: 33846532957     PISSN: 00029254     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (30)

1. Antoine, M.L., C. Simon, and A. Pizzi. 2004. UV spectrophotometric method for polyphenolic tannin analysis. J. App. Polym. Sci. 91:2729-2732.
2. Bate-Smith, E.C. 1973. Hemanalysis of tannins. Concept of relative astringency. Phytochemistry 12:907-912.
3. Carvalho, E., N. Mateus, and V. de Freitas. 2004. Flow nephelometric analysis of protein-tannin interactions. Anal. Chim. Acta 513:97-101.
4. Cortell, J.M., M. Halbleib, A.V. Gallagher, T.L. Righetti, and J.A. Kennedy. 2005. Influence of vine vigor on grape (Vitis vinifera L. cv. Pinot noir) and wine proanthocyanidins. J. Agric. Food Chem. 53:5798-5808.
5. de Freitas, V., E. Carvalho, and N. Mateus. 2003. Study of carbohydrate influence on protein-tannin aggregation by nephelometry. Food Chem. 81:503-509.
6. Edelmann, A., and B. Lendl. 2002. Toward the optical tongue: Flow-through sensing of tannin-protein interactions based on FTIR spectroscopy. J. Am. Chem. Soc. 124:14741-14747.
7. Feng, S.L., A. Tang, J.H. Jiang, and J. Fan. 2002. Spectrofluorimetric determination of tannins based on their activative effect on the Cu(II) catalytic oxidation of rhodamine 6G by hydrogen peroxide. Anal. Chim. Acta 455:187-191.
8. Fulcrand, H., V. Atanasova, E. Salas, and V. Cheynier. 2004. The fate of anthocyanins in wine: Are there determining factors? In Red Wine Color: Revealing the Mysteries. A.L. Waterhouse and J.A. Kennedy (Eds.), pp. 68-88. Am. Chemical Society, Washington, DC.
9. Gawel, R. 1998. Red wine astringency: A review. Aust. J. Grape Wine Res. 4:74-95.
10. Glories, Y. 1984. La coleur des vins rouges, 2emè partier. Mesure, origine et interpretation. Connaiss. Vigne Vin 18:253-271.
11. Hagerman, A.E., and L.G Butler. 1978. Protein precipitation method for the quantitative determination of tannins. J. Agric. Food Chem. 26:809-812.
12. Harbertson, J.F., J.A. Kennedy, and D.O. Adams. 2002. Tannin in skins and seeds of Cabernet Sauvignon, Syrah, and Pinot noir berries during ripening. Am. J. Enol. Vitic. 53:54-59.
13. Haslam, E., and T.H. Lilley 1988. Natural astringency in foodstuffs: A molecular interpretation. Crit. Rev. Food Sc. Nutr. 27:1-40.
14. Kennedy, J.A., and G.P. Jones. 2001. Analysis of proanthocyanidin cleavage products following acid-catalysis in the presence of excess phloroglucinol. J. Agric. Food Chem. 49:1740-1746.
15. Kennedy, J.A., and A.W. Taylor. 2003. Analysis of proanthocyanidins by high-performance gel permeation chromatography. J. Chromatogr., A 995:99-107.
16. Llaudy, M.C., R. Canals, J.M. Canals, N. Rozés, L. Arola, and F. Zamora. 2004. New method for evaluating astringency in red wine. J. Agric. Food Chem. 52:742-746.
17. Monagas, M., B. Bartolomé, and C. Gómez-Cordovés. 2005. Updated knowledge about the presence of phenolic compounds in wine. Crit. Rev. Food Sci. Nutr. 45:85-118.
18. Nagel, C.W., and Y. Glories. 1991. Use of a modified dimethylaminocinnamaldehyde reagent for analysis of flavanols. Am. J. Enol. Vitic. 42:364-366.
19. Noble, A.C. 1990. Bitterness and astringency in wine. In Bitterness in Foods and Beverages. R.L. Rouseff (Ed.), pp. 145-158. Elsevier Science, Amsterdam.
20. Peng, Z., P.G. Iland, A. Oberholster, M.A. Sefton, and E.J. Waters. 2002. Analysis of pigmented polymers in red wine by reverse phase HPLC. Aust. J. Grape Wine Res. 8:70-75.
21. Peyrot des Gachons, C., and J.A. Kennedy. 2003. Direct method for determining seed and skin proanthocyanidin extraction into red wine. J. Agric. Food Chem. 51:5877-5881.
22. Prieur, C., J. Rigaud, V. Cheynier, and M. Moutounet. 1994. Oligomeric and polymeric procyanidins from grape seeds. Phytochemistry 36:781-784.
23. Reed, J.D., P.J. Horvath, M.S. Allen, and P.J. Vansoest. 1985. Gravimetric determination of soluble phenolics including tannins from leaves by precipitation with trivalent ytterbium. J. Sci. Food Agric. 36:255-261.
24. Santos-Buelga, C., and A. Scalbert. 2000. Proanthocyanidins and tannin-like compounds-Nature, occurrence, dietary intake and effects on nutrition and health. J. Sci. Food Agric. 80:1094-1117.
25. Saucier, C., D. Little, and Y. Glories. 1997. First evidence of acetaldehyde-flavanol condensation products in red wine. Am. J. Enol. Vitic. 48:370-373.
26. Somers, T.C., and M.E. Evans. 1974. Wine quality. Correlations with color density and anthocyanin equilibriums in young red wines. J. Sci. Food Agric. 25:1369-1379.
27. Souquet, J.M., V. Cheynier, F. Brossaud, and M. Moutounet. 1996. Polymeric proanthocyanidins from grape skins. Phytochemistry 43:509-512.
28. Vidal, S., L. Francis, S. Guyot, N. Marnet, M. Kwiatkowski, R. Gawel, V. Cheynier, and E. Waters. 2003. The mouth-feel properties of grape and apple proanthocyanidins in a wine-like medium. J. Sci. Food Agric. 83:564-573.
29. Vidal, S., L. Francis, A. Noble, M. Kwiatkowski, V. Cheynier, and E. Waters. 2004. Taste and mouth-feel properties of different types of tannin-like polyphenolics compounds and anthocyanins in wine. Anal. Chim. Acta 513:57-65.
30. Yebra, M.C., M. Gallego, and M. Valcarcel. 1995. Indirect flow-injection determination of tannins in wines and tea by atomic absorption spectrometry. Anal. Chim. Acta 308:357-363.