The Harbertson-Adams Assay was chosen as the as the primary, or
laboratory method for this work as it provides a demonstrably robust
method for determining phenolic classes in wines. It is currently
a standard laboratory analysis at the University of California, Davis
and is used in the US industry as well.
The Harbertson-Adams assay is able to quantify multiple classes of
phenolic compounds that are considered important components of
wine: anthocyanins, tannins, pigmented polymers, and
non-tannin iron-reactive phenols.
More information about the development of the Harbertson-Adams Assay
for determining phenolic compounds in wine and grapes can be found at
the UC Davis homepage of Dr.