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Am. J. Enol. Vitic. 57:3:280-288 (2006)
Copyright © 2006 by the American Society for Enology and Viticulture.
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Measuring Phenolics in the Winery

James F. Harbertson1,* and Sara Spayd2

1 Department of Food Science and Human Nutrition, Washington State University, Irrigated Agriculture and Extension Center, 24106 N. Bunn Rd., Prosser, WA 99350; 2 Department of Horticultural Science, North Carolina State University, 120 Kilgore Hall, Campus Box 7609, Raleigh, NC 27695.

* Corresponding author [email jfharbertson{at}wsu.edu; tel: 509 786-9296; fax: 509 786-9370]

Phenolics are a widely recognized, fundamental quality component of grapes and wines. They are responsible for key wine properties, including color, bitterness, astringency, and longevity. Although many methods are available for measuring grape and wine phenolics, few are suited for rapid, routine analyses in a winery laboratory setting. All current published methods that are within the economic realm of routine winery use require a spectrophotometer. This review concentrates on the spectrophotometric methods designed to measure different phenolic components in grapes and wines, including tri-stimulus, total phenolics, protein precipitable tannins, and color components.

Key words: phenolics, wine, anthocyanins, tannins, analysis, color




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Copyright © 2006 by the American Society for Enology and Viticulture.