Determination of catechins in wines

Authors

  • C. Pompei Istituto di Tecnologie Alimentari, Universita di Milano
  • C. Peri Istituto di Tecnologie Alimentari, Universita di Milano

DOI:

https://doi.org/10.5073/vitis.1970.9.312-316

Abstract

The method by REBELEIN for the dosage of catechins in white wines has been revised. A straight-line standard of ( + )-catechin and higher sensibilities may be obtained by carrying out the vanillin-HCl reaction in alcoholic media. Interference of non-catechin low molecular weight compounds is negligible when the dosage is carried out in wines of medium and high phenolic content, but causes significant errors in wines of low phenolic content, obtained by selective detannization with PVP or Nylon or by fermentation of free-run musts.

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Published

2017-02-17

Issue

Vol. 9 No. 4 (1970): Vitis

Section

Article

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