Project title
Correlating anthocynanins and tannins in grapes with those in wine

Project leader
Du Toit, W J

Institution
University of Stellenbosch. Department of Viticulture and Enology

Project description
Worldwide parameters other than sugar, acid, pH etc are being used more as a measurement of grape quality and ripeness. The phenolic composition of red grapes is considered a good indication of that the phenolic composition of the corresponding wine. An extensive study, especially under SA conditions has not been undertaken to assess to what extent differences in anthocyanins and tannins concentrations in grapes reflect in the resulting wines. It is also unknown if current extraction techniques used to assess phenolic composition of grapes are optimal to mimic the extraction obtained with alcoholic fermentation.

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