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Relationship between red wine grades and phenolics.1. tannin and total phenolics concentrations
Citation
Mercurio, MD and Dambergs, RG and Cozzolino, D and Herderich, MJ and Smith, PA, Relationship between red wine grades and phenolics.1. tannin and total phenolics concentrations, Journal of Agricultural and Food Chemistry, 58, (23) pp. 12313-12319. ISSN 0021-8561 (2010) [Refereed Article]
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Copyright Statement
Copyright © 2010 American Chemical Society
Abstract
Measuring chemical composition is a common approach to support decisions about allocating foods
and beverages to grades related to market value. Red wine is a particularly complex beverage, and
multiple compositional attributes are needed to account for its sensory properties, including
measurement of key phenolic components such as anthocyanins, total phenolics, and tannin, which
are related to color and astringency. Color has been shown to relate positively to red wine grade;
however, little research has been presented that explores the relationship between astringencyrelated
components such as total phenolic or tannin concentration and wine grade. The aim of this
research has been to investigate the relationship between the wine grade allocations of commercial
wineries and total phenolic and tannin concentrations, respectively, in Australian Shiraz and Cabernet
Sauvignon wines. Total phenolic and tannin concentrations were determined using the methyl
cellulose precipitable (MCP) tannin assay and then compared to wine grade allocations made by
winemaker panels during the companies’ postvintage allocation process. Data were collected from
wines produced by one Australian wine company over the 2005, 2006, and 2007 vintages and by a
further two companies in 2007 (total wines = 1643). Statistical analysis revealed a positive trend
toward higher wine grade allocation and wines that had higher concentrations of both total phenolics
and tannin, respectively. This research demonstrates that for these companies, in general, Cabernet
Sauvignon and Shiraz wines allocated to higher market value grades have higher total phenolics
and higher tannin concentrations and suggests that these compositional parameters should be
considered in the development of future multiparameter decision support systems for relevant
commercial red wine grading processes. In addition, both tannin and total phenolics would ideally be
included because although, in general, a positive relationship exists between the two parameters,
this relationship does not hold for all wine styles.
KEYWORDS: Red wine; grading; quality; tannin; total phenolics
Item Details
Item Type: | Refereed Article |
---|---|
Research Division: | Agricultural, Veterinary and Food Sciences |
Research Group: | Horticultural production |
Research Field: | Oenology and viticulture |
Objective Division: | Plant Production and Plant Primary Products |
Objective Group: | Industrial crops |
Objective Field: | Wine grapes |
UTAS Author: | Dambergs, RG (Dr Robert Dambergs) |
ID Code: | 68904 |
Year Published: | 2010 |
Web of Science® Times Cited: | 75 |
Deposited By: | Agricultural Science |
Deposited On: | 2011-03-31 |
Last Modified: | 2012-08-21 |
Downloads: | 2 View Download Statistics |
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