A comparison between two tannin precipitation methods BSA and MCP (Part 4).pdf

Tannins are classified as flavonoids and non-flavonoids. Non-flavonoids consist of gallic acid, ellagic acid, hydroxycinnamic acid and hydroxybenzoic acid and their derivatives. Flavonoids consist of flavonols, flavan-3-ols, flavan-3,4-ols and anthocyanins. Tannins are also known as the phenolic composition of the wine, total polyphenols or wine phenols.

Keyword(s)

BSA

License

CC BY-NC-SA 4.0