10.25381/cput.10008203.v2
Anton Pieter Nel
Anton Pieter
Nel
Tannins and Anthocyanins - From Their Origin to Wine Analysis – a review
Cape Peninsula University of Technology
2019
Metabolic Capacity
tannins
anthocyanins profile
Analytical approaches
Oenology and Viticulture
2019-10-28 12:57:18
Journal contribution
https://esango.cput.ac.za/articles/journal_contribution/Tannins_and_Anthocyanins_-_From_Their_Origin_to_Wine_Analysis_a_review/10008203
<div>Anthocyanins and tannins are very important chemical compounds in the grape berry and the</div><div>corresponding wine, as they greatly influence the colour, taste and maturation potential of the wine,</div><div>as well as offer numerous health benefits. This review tries to establish the origin of anthocyanins and</div><div>tannins by looking at metabolic pathways and attempting to establish a link between photosynthesis and</div><div>the flavonoid biosynthetic pathway, the translocation thereof from leaves to berries, different methods to</div><div>extract anthocyanins and tannins from wine and, in the end, the different analytical methods that can be</div><div>used to analyse for anthocyanins and tannins.</div>