Tannin Determination Methods Using Spectrophotometric Detection in Red Wines

Description

Astringency is an important sensory attribute that influences red wine quality. The astringent sensation inside the mouth is caused by a group of molecules called tannins. These molecules in wine can be determined and analysed by several methods, including spectrophotometric, analytical and recently electrochemical methodologies. Here due to their easy implementation for routine analysis, this article focuses on the three most frequently used methods by the wine industry: Bate Smith or acid hydrolysis method, Adams Harbertson assay or BSA tannin assay, and methylcellulose precipitation (MCP) method. These methods differ on the principle upon which they are based, as well as on the kind of tannin that they can determine. The purpose of this article is to present the main advantages and disadvantages of the three spectrophotometric methods acid hydrolysis, BSA assay and MCP methods for tannin determination in red wine, in order to review their efficacy, group of tannins each method can determine, and their suitability for astringency prediction.