AWRI Tannin Portal
Update
We’ve expanded the functionality of the AWRI Tannin Portal. Winemakers can now gain an insight into issues surrounding colour stability in red wines and ferments, by allowing measurement of free anthocyanins and pigmented tannins. These two parameters are known to relate to stabilisation of colour as red wines age. By measurement at an early stage in the wine’s life, potential colour loss issues over time can be predicted.
Generation of these two additional analytes requires an additional sample preparation step, which can be carried out in parallel with the standard sample preparation and 1hr incubation. One additional absorbance reading is all that is required to calculate the additional values – details of this method can be found here.
Benchmarking of the two new analytes will also be possible, as we have uploaded data from an additional 1,000 wine samples, taking the overall number of wine samples in the database beyond the 6,000 mark. For benchmarking of pigmented tannins and free anthocyanins, the age of the wine, when analysed, will be particularly important in understanding colour stability over time.
The AWRI Tannin Portal is a web-based tool that can be used to predict levels of tannins, phenolics and pigments in red wines and ferments. Wine producers or commercial laboratories who subscribe to the Portal are able to generate data in real-time using their own UV-Vis spectrophotometer.
Further information
More information about the portal and about the benefits of measuring tannin can be found in the following resources:
- AWRI Tannin Web Portal Fact Sheet
- Understanding and using results from the AWRI Tannin Web Portal
- Articles on tannin from popular press
- Dr Paul Smith's webcast on tannin
Terms and conditions
Click here to view the Terms and Conditions for the AWRI Tannin Portal.
For more information, please contact Neil Scrimgeour, Commercial Services at neil.scrimgeour@awri.com.au or phone +61 8 8303 6600.