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

• Jacob Skibsted Jensen ^[1] ; Hans Henrik Malmborg Werge ^[2] ; Max Egebo ^[2] ; Anne S. Meyer ^[1]
  1. [1] Technical University of Denmark

     Technical University of Denmark

     Dinamarca

     
  2. [2] FOSS
• Localización: American Journal of Enology and Viticulture, ISSN 0002-9254, Vol. 59, Nº 1, 2008, págs. 103-105
• Idioma: inglés
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• Resumen

  • 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.