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Predictive Model for Red WIne Phenolics

Any winery with access to a UV-vis spectrophotometer capable of reading 230-900 nm and interfaced to a computer with Excel software will be able to instantly generate values for anthocyanins, short polymeric pigments, total polymeric pigments, tannins, iron reactive phenols and non-tannin iron reactive phenols. 

Juice, fermenting must, or wine samples require minimal preparation; clarification if needed (centrifugation or filtration), and dilution with water.  Samples are diluted with water so that the spectrum is on-scale, which depends on the optical density of the wine and the cuvette pathlength.  The spectral data is collected and uploaded into the Skogerson-Boulton Model (Excel spreadsheet).  The predictions appear instantly in the spreadsheet.

Free access to the Skogerson-Boulton Model will allow wineries to evaluate phenolic parameters in their wines without prohibitive costs or time delays.

NOTE:  The Skogerson-Boulton Model has not been fully validated.  This model is presented to demonstrate the potential of UV-visible spectra to predict phenolic parameters in wine.  The current model is not intended as an industry tool for immediate adoption.  Wineries or researchers interested in implementing this technology for the purposes of validation should contact  Roger Boulton (rbboulton@ucdavis.edu) or Mark Downey (mark.downey@dpi.vic.gov.au).




Skogerson-Boulton Model_Standard_100_v1.3.xls (Excel sheet - 450 kb)