ETS Laboratories - Red Wine Phenolic Panel

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Red Wine Phenolic Panel

NAME	UNITS	TECHNIQUE	METHOD

caffeic acid	mg/L	HPLC	ETS Laboratories
Caffeic acid is a free cinnamic acid formed in wine from caftaric acid by an exymatic hydrolysis. Its presence in juice or wine often indicates the use of added pectolytic enzymes, although there are naturally occuring microorganisms in wine that can also remove the tartaric ester. Free cinnamic acids are precursors of volatile phenols such as 4-ethylphenol.

caftaric acid	mg/L	HPLC	ETS Laboratories
Caftaric acid is a cinnamic acid ester found in grape skins, stems, and pulp. It is sensitive to oxidation particularly in juices and musts. The tartaric ester can be cleaved in juice or wine releasing caffeic acid.

catechin	mg/L	HPLC	ETS Laboratories
Catechin is naturally found in grapes, primarily in the seeds. As seeds ripen, catechin and other seed phenolics become less extractable. Because of this, catechin can be used as an indicator of seed ripening and for monitoring seed extraction in wines.

epicatechin	mg/L	HPLC	ETS Laboratories
Epicatechin, like catechin is found primarily in seeds. As seeds ripen, epicatechin and other seed phenolics become less extractable. Because of this, epicatechin can be used as an indicator of seed ripening and can be used to monitor seed extraction in wines.

gallic acid	mg/L	HPLC	ETS Laboratories
Gallic acid is a phenolic acid found naturally in grape seeds, and is a constituent of seed tannin. It is also found in oak and may be present in enological tannin products. Gallic acid increases during barrel aging due to extraction from oak barrels.

malvidin glucoside	mg/L	HPLC	ETS Laboratories
Malvidin glucoside is the most common type of monomeric anthocyanin found in red grapes and wine. Monomeric anthocyanins are flavonoids and are responsible for much of the color in red wine, especially young wines. However, the monomeric form is relatively unstable and can be bleached by SO₂. During fermentation and aging the concentration of monomeric anthocyanins decreases due to hydrolytic reaction and by binding to other phenolic constituents, primarily tannin. These anthocyanin-tannin complexes are known as polymeric anthocyanins and form the basis for stable wine color.

monomeric anthocyanins	mg/L	HPLC	ETS Laboratories
Monomeric anthocyanins are flavonoids and are responsible for much of the color in red wine, especially young wines. However, the monomeric form is relatively unstable and can be bleached by SO₂. During fermentation and aging the concentration of monomeric anthocyanins decreases due to hydrolytic reaction and by binding to other phenolic constituents, particularly tannin. These anthocyanin-tannin complexes are known as polymeric anthocyanins and form the basis for stable wine color. The absorbance of monomeric anthocyanins and their effects on wine color may be enhanced by other phenolic compounds in a process known as copigmentation. This effect is most noticeable on young wines and contributes to their characteristic purple hue.

polymeric anthocyanins	mg/L	HPLC	ETS Laboratories
Polymeric anthocyanins are complexes of anthocyanins and tannin and are responsible for the majority of color in red wine, especially aged wines. Polymeric anthocyanins are more stable than the monomeric form and are resistant to bleaching by SO₂.

quercetin	mg/L	HPLC	ETS Laboratories
Quercetin, or quercetin aglycone, is a flavonoid formed in wine by hydrolysis of the sugar from quercetin glycoside. Quercetin is very insoluble and its concentration in wine is usually controlled by solubility variables. Anthocyanins can help keep quercetin in solution. Quercetin sediments often cause problems in bottled wines.

quercetin glycosides	mg/L	HPLC	ETS Laboratories
Quercetin glycosides are flavonols found naturally in grape skins, where they are produced to protect against harmful UV radiation. They contribute a yellow color to wine and juice, and participate in copigmentation reaction with monomeric anthocyanins. Quercetin glycosides may be hydrolyzed in wine to form quercetin aglycone, or simply quercetin. Quercetin glycosides in white grape juices are an indicator of skin extraction that can occur during transport of mechanically harvested fruit or during pressing.

tannin	mg/L	HPLC	ETS Laboratories
Tannins are flavonoid polymers, found naturally in grape skins and seeds. They greatly affect mouth feel in red wines and are responsible for much of red wine body and astringency. They are the backbone of a red wine. Tannins have a strong affinity for oxygen and confer oxidative stability to red wines. Their antioxidant characteristic is of interest in wine and health studies. When combined with anthocyanins, they form the basis for stable wine color. In white wines and juices they may contribute undesirable harsh characteristics.

total anthocyanins	mg/L	HPLC	ETS Laboratories
Total anthocyanins measures the sum of all the monomeric and polymeric anthocyanins. Anthocyanins are the primary phenolic compounds responsible for the color of red wines. These compounds are synthesized in grape skins during ripening..



	The red wine phenolic profile provides a comprehensive profile on a variety of the phenolic compounds found in wine. It can be useful for comparisons of similar products between producers, the effects of experimental winemaking procedures, as well as providing information about varietal specific issues. For more information on Phenolic Reports, please Click Here.

MINIMUM VOLUME	CONTAINER TYPE	OTHER

60 mL		Container Should Have Minimal Headspace

NUMBER OF SAMPLES SUBMITTED We achieve economies of scale here at ETS based on the volume of samples processed at a given time. As a consequence we are pleased to pass these savings on to our customers, offering discounts for multiple sample submissions. These discounts apply only to samples submitted at the same time.	1	2-10	11+

Fee Per Sample	$154.00	$143.00	$138.00