Complex chemistry paying dividends

摘要

Research into tannins and other phenolic compounds contributing to the mouthfeel of red wine has been considered an important yet difficult project, with some believing it is too ambitious and that the chemistry is too complex to get a definitive outcome for industry From the outset the challenge was obvious but this project, carried out by researchers at The Australian Vine Research Institute, and the University of Adelaide with collaboration from researchers from the oenology group of INRA, Montpellier, France, has already provided great advances in our understanding of tannin structures and their development during grape ripening. This has been based on the development of several novel methods for analysing tannins.