Anthocyanins & Total Phenolics


This assay measures anthocyanins and total phenolics by four different spectrophotometric methods. We require at minimum a 15 mL sample.


Anthocyanins are phenolic compounds typically found in the skin of wine grapes that can give wine its color. Anthocyanins are extracted from the grape skins during primary fermentation. Anthocyanins can be affected by the pH levels of wine and can interact with other compounds during the aging process potentially altering the color of your aging wine over time.

Additionally, the phenolic compounds in wine can affect the taste, color, and mouthfeel of a wine.


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