The amount of tannins extracted from red grapes strongly influences the colour and texture of red wines. Tannins are present in the pulp, skins and seeds of grapes, but the amount which finds its way into the final wine can vary significantly. There is now a practical test for red grapes to estimate the amount of tannin likely to be found in the final wine.

This method is available in time for vintage through AWRI Commercial Services. It gives a strong indication of tannin concentration likely to result from the winemaking process and can be used to optimise timing of harvest, support fruit streaming and allow target tannin levels in wines to be more easily achieved.

For more details, please contact the AWRI at [email protected] or (08) 8313 6600.