A comparison between two tannin precipitation methods BSA and MCP (Part 4).pdf
journal contributionposted on 21.10.2019 by Anton Pieter Nel, Pierre van Rensburg, Marius Lambrechts
Any type of content formally published in an academic journal, usually following a peer-review process.
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.