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Am. J. Enol. Vitic. 59:1:103-105 (2008)
Copyright © 2008 by the American Society for Enology and Viticulture.
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Technical Brief

Effect of Wine Dilution on the Reliability of Tannin Analysis by Protein Precipitation

Jacob Skibsted Jensen1,2,*, Hans Henrik Malmborg Werge2, Max Egebo2 and Anne S. Meyer1

1 Department of Chemical Engineering, Technical University of Denmark, Søltofts Plads, Building 229, 2800 Kgs. Lyngby, Denmark, and 2 FOSS, Slangerupgade 69, 3400 Hillerød, Denmark.

* Corresponding author (email: jsk{at}foss.dk; fax: +45 7010 3371)

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.

Key words: wine, tannin analysis, protein precipitation




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Copyright © 2008 by the American Society for Enology and Viticulture.