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News
Online tannin gauge released
The Australian Wine Research Institute (AWRI) has developed an online tool to measure the level of tannin in red wines even as they ferment.
The tool, called the AWRI Tannin Portal, will allow producers to monitor the level of tannins in their wines, both finished and fermenting, with immediate results, negating the need to send samples away to a laboratory and allowing winemakers to correct any faults quickly.
By mixing a sample with acid and later taking a reading from any standard UV-Vis spectrophotometer, producers can enter the results based on six absorbance readings into the portal.
The interface will then return all relevant information for the wine on its tannins, phenolics and pigmentation.
A quality control (QC) process is built into the system allowing producers who have registered to save data and compare results from batch to batch over time.
The portal will also provide a benchmarking system by vintage, region and variety. The AWRI declares that the system will provide an insight into colour stability, vintage to vintage variability and the effects of ageing, which will provide support in decision-making during the fermentation, pressing and blending processes.
Marinel FitzSimons, 02.09.10