Color and Phenolics Analysis
Quantitatively Track Color, Total Phenolics, Anthocyanins, and Tannins
Winemaking Applications
- Quantitatively track color, phenolics, and tannin parameters throughout the winemaking production process
- Assess differences across vineyards and vineyard blocks
- Track vintage variation of your bottled wines
- Quantify the outcomes of winemaking experiments
- Assess the impact of particular winemaking products
- Anticipate color stability by tracking anthocyanin and tannin content
- Compare your products to other wines on the market
Current Analyses
- White Wines
- Color Analysis
- CIELAB Parameters
- Absorbance at 420, 520, and 620 nm
- Color Intensity
- Hue Ratio
- Hue Angle
- Total Phenolics (A280)
- Color Analysis
- Red Wines/Roses
- Color Analysis (see above)
- Total Phenolics
- AWRI Analysis
- Free Anthocyanins
- Pigmented Tannins
- Pigmented Tannin %
- Total Pigments (Total Anthocyanins)
- Total Tannin
Capabilities
- Absorbance at 420, 520, and 620 nm
- CIELAB values and visuals
- Total Phenolics (A280)
- AWRI parameters
- Free Anthocyanins
- Total Anthocyanins
- Pigmented Tannins
- Pigmented Tannin %
- Total Tannins
