A comparison between two tannin precipitation methods BSA and MCP (Part 4).pdf (1.4 MB)
Download fileA comparison between two tannin precipitation methods BSA and MCP (Part 4).pdf
journal contribution
posted on 2019-10-21, 12:28 authored by Anton Pieter NelAnton Pieter Nel, Pierre van Rensburg, Marius LambrechtsTannins 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.