title: Relationship between red wine grade and phenolics. 2. Tannin composition and size.
abstract: Commercial red wines ( Vitis vinifera L. cv. Shiraz) produced during the 2009 vintage underwent winemaker assessment for allocation grade soon after production. The wines were then subjected to phenolic analysis to measure wine color (total anthocyanin, SO(2) nonbleachable pigment, and wine color density) and tannins (concentration, composition, and average degree of polymerization). A positive relationship was found between wine phenolic concentration and projected bottle price. Tannin compositional analysis suggested that there was specifically a relationship between wine grade and skin-derived tannins. These results suggest that maximization of skin tannin concentration and/or proportion is related to an increase in projected wine bottle price.
authors.affiliation: The Australian Wine Research Institute, Glen Osmond, SA, Australia.
authors.forename: Stella
authors.initials: S
authors.lastname: Kassara
authors.forename: James A
authors.initials: JA
authors.lastname: Kennedy
mesh_terms: D010636:Phenols / Q000032:analysis; D010860:Pigments, Biological / Q000032:analysis; D058105:Polymerization; D011786:Quality Control; D013634:Tannins / Q000737:chemistry*; D027843:Vitis / Q000737:chemistry*; D014920:Wine / Q000032:analysis* / Q000191:economics / Q000592:standards
chemical_list: D010636:Phenols; D010860:Pigments, Biological; D013634:Tannins