Tannins and Anthocyanins - From Their Origin to Wine Analysis – a review

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.