Currently Available
-Tannin (mg/L)
-Free Anthocyanin (mg/L)
-Bound Anthocyanin (mg/L)
-Total Anthocyanin (mg/L)
Wine Phenolics Panel
Seasonally Available
-Berry weight (g)
-Berry volume (mL)
-Brix, pH, TA, Malic
-Sugar per berry (g)
-Glu+Fru (g/L)
-Tannin (mg/berry)
-Anthocyanin (mg/berry)
Berry Phenolics Panel
-EXCLUSIVE-
Coming Spring 2025
An HPLC-based method that describes how the tannins in a wine shape its mouthfeel and texture. This method is not impacted by residual sugar, pH or alcohol content.
Tannin Activity