Effect of wine dilution on the reliability of tannin analysis by protein precipitation

Jacob Skibsted Jensen, Hans Henrik Malmborg Werge, Max Egebo, Anne S. Meyer

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

A reported analytical method for tannin quantification relies on selective precipitation of tannins with bovine serum albumin. The reliability of tannin analysis by protein precipitation on wines having variable tannin levels was evaluated by measuring the tannin concentration of various dilutions of five commercial red wines. Tannin concentrations of both very diluted and concentrated samples were systematically underestimated, which could be explained by a precipitation threshold and insufficient protein for precipitation, respectively. Based on these findings, we have defined a valid range of the tannin response in the protein precipitation-tannin assay, which suffers minimally from these problems.
Original languageEnglish
JournalAmerican Journal of Enology and Viticulture
Volume59
Issue number1
Pages (from-to)103-105
ISSN0002-9254
Publication statusPublished - 2008

Fingerprint Dive into the research topics of 'Effect of wine dilution on the reliability of tannin analysis by protein precipitation'. Together they form a unique fingerprint.

Cite this