Technical brief investigating differences in tannin levels determined by methylcellulose and protein precipitation

American Journal of Enology and Viticulture

Volumn 60, Issue 2, 2009, Pages 246-249

  Harbertson, James F ^a   Downey, Mark O ^b  

^a WASHINGTON STATE UNIVERSITY   (United States)

^b DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

Author keywords

BSA; Grape skin; Methylcellulose; Protein; Tannin

Indexed keywords

VITACEAE;

EID: 67650076855     PISSN: 00029254     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (10)

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8. Pekic, B., V. Kovac, E. Alonso and E. Revilla. 1998. Study of the extraction of proanthocyanidins from grape seeds. Food Chem. 16:201-206.
9. Sarneckis, C. J., R. G. Dambergs, P. Jones, M. Mercurio, M. J. Herderich, and P. A. Smith. 2006. Quantification of condensed tannins by precipitation with methyl cellulose: Development and validation of an optimised tool for grape and wine analysis. Aust. J. Grape Wine Res. 12:1-11.
10. Seddon, T. J., and M. O. Downey. 2008. Comparisons of analytical methods for the determination of condensed tannins in grape skins. Aust. J. Grape Wine Res. 14:54-61.