Wine Testing2017-11-16T17:35:07+00:00

Wine Testing

Testing your grapes, wine, or beverage at stages of production can allow you to understand the patterns of tannin and phenolic aggregation or degradation. Testing tannins and phenolics can help understand potential astringency. Although tannin concentration can contribute to astringency, measuring tannin concentration can misrepresent astringency if the tannin’s thermodynamic activity is low. We offer the wine industry with testing services that measures the concentration of important compounds that determine the end products taste.

Epicatechin (mg/L)

Epicatechin is one of the four subunits that create tannin polymers. This compound along with other phenolics and tannins play roles in flavor and astringency of wines and beverages.

Tannin Concentration (mg/L)

Tannins in wine can determine how astringent or smooth the mouth feel is. Some tannins are consist of more epicatechin while others may have more catechins. These differences affects how astringent wine can taste. Measuring tannin concentration can reveal the total tannins which is beneficial for knowing the potential of astringency however to understand if those tannins are will be astringent will require a tannin thermodynamic analysis test.

Red Color Incorporation

During maceration winemakers can measure the amount of red color that has been incorporated into the wine from skin and seed.

Tannin Thermodynamic Activity Analysis

Tannin Activity: a measure of the strength of interactions between tannins and a hydrophobic surface.
• Purpose: determine the potential effect of tannin activity on astringency quality (test is based on tannins’ interactions with salivary proteins).