TY - JOUR T1 - Measuring Phenolics in the Winery JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 280 LP - 288 DO - 10.5344/ajev.2006.57.3.280 VL - 57 IS - 3 AU - James F. Harbertson AU - Sara Spayd Y1 - 2006/09/01 UR - http://www.ajevonline.org/content/57/3/280.abstract N2 - 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. ER -