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Tannins and Anthocyanins - From Their Origin to Wine Analysis – a review
journal contributionposted on 28.10.2019 by Anton Pieter Nel
Any type of content formally published in an academic journal, usually following a peer-review process.
Anthocyanins and tannins are very important chemical compounds in the grape berry and the
corresponding wine, as they greatly influence the colour, taste and maturation potential of the wine,
as well as offer numerous health benefits. This review tries to establish the origin of anthocyanins and
tannins by looking at metabolic pathways and attempting to establish a link between photosynthesis and
the flavonoid biosynthetic pathway, the translocation thereof from leaves to berries, different methods to
extract anthocyanins and tannins from wine and, in the end, the different analytical methods that can be
used to analyse for anthocyanins and tannins.