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This report addresses the biosynthesis of tannins in grapes, the genetic and environmental factors that influence grape tannins, rapid methods for assessing tannin content in grapes and wine, the tannin content and composition in wine (especially the formation of polymeric pigments and other coloured compounds), the role of oxygen in tannin modification, the impact of exogenous tannins on colour stability and mouthfeel of wine and the links between tannin content and composition and sensory perception. Recommendations for further investment of research funds are provided.
Abstract
A scientific status report on grape and wine tannin research has been prepared. A review of the literature was performed to ascertain the present state of knowledge and to identify areas where further research is required.
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