RT Journal Article
SR Electronic
T1 Effect of Wine Dilution on the Reliability of Tannin Analysis by Protein Precipitation
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 103
OP 105
DO 10.5344/ajev.2008.59.1.103
VO 59
IS 1
A1 Jacob Skibsted Jensen
A1 Hans Henrik Malmborg Werge
A1 Max Egebo
A1 Anne S. Meyer
YR 2008
UL http://www.ajevonline.org/content/59/1/103.abstract
AB 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.