Mean degree of polymerization and Galloylation
Depending on their molecular structure, condensed tannins have different properties (taste, anti-oxidants, stabilizing the colourants, etc.).
Condensed tannins are polymers of flavan-3-ol units. They are formed from four types of units: catechin, epicatechin, epigallocatechin (esterified epicatechins by gallic acid), and epicatechine gallate.
Each polymer can be characterized by its mean degree of polymerization (mDP) and percentage of galloylation. The mDP is the average number of monomers by polymer. The galloylation percentage is the percentage of monomers with a gallate aggregation. mDP is a marker of tannin extraction from the skins. A higher value indicates increased suppleness of the wine tannins.
|Grapes : 1 kg / Wines : 750 mL
determination includes the following parameters
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- Method validated by LC/MS