Relationship between red wine grade and phenolics. 2. Tannin composition and size

83Citations
Citations of this article
97Readers
Mendeley users who have this article in their library.
Get full text

Abstract

Commercial red wines (Vitis vinifera L. cv. Shiraz) produced during the 2009 vintage underwent winemaker assessment for allocation grade soon after production. The wines were then subjected to phenolic analysis to measure wine color (total anthocyanin, SO 2 nonbleachable pigment, and wine color density) and tannins (concentration, composition, and average degree of polymerization). A positive relationship was found between wine phenolic concentration and projected bottle price. Tannin compositional analysis suggested that there was specifically a relationship between wine grade and skin-derived tannins. These results suggest that maximization of skin tannin concentration and/or proportion is related to an increase in projected wine bottle price. © 2011 American Chemical Society.

Cite

CITATION STYLE

APA

Kassara, S., & Kennedy, J. A. (2011). Relationship between red wine grade and phenolics. 2. Tannin composition and size. Journal of Agricultural and Food Chemistry, 59(15), 8409–8412. https://doi.org/10.1021/jf201054p

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free