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Am. J. Enol. Vitic. 42:4:364-366 (1991)
Copyright © 1991 by the American Society for Enology and Viticulture.
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Use of a Modified Dimethylaminocinnamaldehyde Reagent for Analysis of Flavanols

C. W. Nagel 1 and Y. Glories 2

1 Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164-6376
2 Institute d'Oenologie, Université de Bordeaux II, 351 Cours de la Liberation, 33405 Talence, France.

The acid concentration in the dimethylaminocinnamaldehyde (DC) reagent was reduced in order to give slower color development which allowed for more accurate assay of flavanols. The effect of water content in the sample on rate and total color development was shown. The method was used for estimation of degree of polymerization (DP) of isolated flavanols and flavanols in commercial wines of different ages. The apparent DP did not vary according to age of red wine except the youngest wine gave the lowest values. The ratio of flavonoids to DC values ranged from 3.24 to 3.89.

Key words: flavanols, polymerization

Submitted on January 22, 1991




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Copyright © 1991 by the American Society for Enology and Viticulture.