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