Guideline for measurement of condensed tannin
Xiaohui Li, Wei Li, Fang Chen, Jianbo Xiao, Xiaojun Liao, XiaoSong Hu, Junfu Ji, Lingjun Ma
Abstract
Abstract Astringency is a major sensory property and plays an important role in the overall quality of juice and wines. A major contributor to astringency is condensed tannins, which can precipitate with salivary glycoproteins. And thus, it is vital to develop methods to measure the tannin accurately. Recently, the interest in the application of condensed tannin assays has been increasing in various fields. Condensed tannin assays broadly include the determination of concentration, activity, mean degree of polymerization and its derivative flavan‐3‐ol sulfonates content. In this guideline, the mechanisms and the practice of the most common condensed tannin assays applied in research labs are discussed in detail.