Analysis of Tannins in Red Wine Using Multiple Methods: Correlation with Perceived Astringency

James A. Kennedy; Jordan Ferrier; James F. Harbertson; Catherine Peyrot des Gachons

doi:10.5344/ajev.2006.57.4.481

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Analysis of Tannins in Red Wine Using Multiple Methods: Correlation with Perceived Astringency

James A. Kennedy, Jordan Ferrier, James F. Harbertson, Catherine Peyrot des Gachons

Am J Enol Vitic. 2006 57: 481-485 ; DOI: 10.5344/ajev.2006.57.4.481

James A. Kennedy

1Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331; 2Hogue Cellars, 3090 Wittkopf Road, Prosser, WA 99350; and 3Washington State University, Irrigated Agriculture Research and Extension Center, Prosser, WA 99350.

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For correspondence: james.kennedy@oregonstate.edu

Jordan Ferrier

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James F. Harbertson

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Catherine Peyrot des Gachons

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Analysis of Tannins in Red Wine Using Multiple Methods: Correlation with Perceived Astringency

James A. Kennedy, Jordan Ferrier, James F. Harbertson, Catherine Peyrot des Gachons

Am J Enol Vitic. 2006 57: 481-485 ; DOI: 10.5344/ajev.2006.57.4.481

James A. Kennedy

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For correspondence: james.kennedy@oregonstate.edu

Jordan Ferrier

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James F. Harbertson

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Catherine Peyrot des Gachons

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Analysis of Tannins in Red Wine Using Multiple Methods: Correlation with Perceived Astringency

James A. Kennedy, Jordan Ferrier, James F. Harbertson, Catherine Peyrot des Gachons

Am J Enol Vitic. 2006 57: 481-485 ; DOI: 10.5344/ajev.2006.57.4.481

James A. Kennedy

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For correspondence: james.kennedy@oregonstate.edu

Jordan Ferrier

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James F. Harbertson

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Catherine Peyrot des Gachons

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