WW WDT 09-02
Correlating anthocynanins and tannins in grapes with those in wine
Du Toit, W J
University of Stellenbosch. Department of AgriSciences. Department of Viticulture and Oenology
Worldwide parameters other than sugar, acid and pH are being used more as a measurement of grape quality and ripeness. The phenolic composition of red grapes is considered a good indication of that the phenolic composition of the corresponding wine. An extensive study, especially under South African conditions has not been undertaken to assess to what extent differences in anthocyanins and tannins concentrations in grapes reflect in the resulting wines. It is also unknown if current extraction techniques used to assess phenolic composition of grapes are optimal to mimic the extraction obtained with alcoholic fermentation.
Du Toit, W J and Visagie, M. 2010. Comparing the ILand, Glories and BSA indexes for anthocyanin, tannin and total phenolic concentrations in grapes and their corresponding wines. Poster presented at the 23nd National Congress of the South African Society for Enology and Viticulture. 17-19 November, Somerset West, South Africa