Adams-Harbertson Protein Precipitation-Based Wine Tannin Method Found Invalid
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چکیده
منابع مشابه
Tannin quantification in red grapes and wine: comparison of polysaccharide- and protein-based tannin precipitation techniques and their ability to model wine astringency.
Quantification of red grape tannin and red wine tannin using the methyl cellulose precipitable (MCP) tannin assay and the Adams-Harbertson (A-H) tannin assay were investigated. The study allowed for direct comparison between the repeatability of the assays and for the assessment of other practical considerations such as time efficiency, ease of practice, and throughput, and assessed the relatio...
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• Tannins are the main class of polyphenolic compounds thought to contribute to astringency. The Harbertson/Adams assay allows for the measurement of the various phenolic fractions in a wine: tannin, large polymeric pigment (LPP), small polymeric pigment (SPP), and anthocyanin (see Summaries #4 and #28). The goal of these authors was to explore the relationship between perceived astringency and...
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ژورنال
عنوان ژورنال: Journal of AOAC INTERNATIONAL
سال: 2008
ISSN: 1060-3271,1944-7922
DOI: 10.1093/jaoac/91.5.1090