A new tannin bioassay protocol uses a highly stable, hydrophobically associated protein-dye marker that allows rapid, accurate and low-cost tannin monitoring.
by Moris L. Silber and John K. Fellman
Editor's note: The analysis of wine tannin has traditionally meant that an enologist will use one of the relatively popular precipitation-based techniques, most of which are derived from Hagerman and Butler's procedure published in the Journal of Agricultural Food Chemistry (1978). Assaying tannin by traditional methods involves several steps and is fairly slow. Furthermore, the accuracy and precision of these protocols have been repeatedly questioned over the years. This has led to several re...
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