Prediction of Red WIne Phenolics by UV-vis Spectroscopy

The critical role of phenolic compounds in the sensory properties of wine (color and mouthfeel), and therefore perceived quality, makes the development of simple, real-time tools to follow their extraction during fermentation an urgent need.  At present, the most widely applied and established methods used to quantify color and tannin extraction in both winery and research settings rely on colormetric and chromatographic techniques, and can require significant amounts of time for sample preparation and analysis. 

In this project we looked at the ability of UV-vis spectroscopy to predict phenolic compound classes in juices and red wines by the Harbertson-Adams Assay.  The goal of the project was to develop a simple tool for winemakers and researchers that would allow instantaneous prediction of phenolic compound classes (ie anthocyanins, tannins, polymeric pigments, iron-reactive phenols).