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. 2020 Apr 30;25(9):2110. doi: 10.3390/molecules25092110

Table 4.

Effect of wine production on wine tannin content and mean degree of polymerization (mDP) in Vitis vinifera and hybrid grape varieties. ND, not determined.

Variety Winemaking Process Tannin Content (mg/L) mDP References
Pinot noir 6 days after fermentation 200 3.89 [64]
21 days after fermentation 1000 5.89
Cabernet sauvignon 6 days after maceration 560 11.59 [67]
20 days after maceration 1310 13.86
no cold soak, 23 days after maceration 1230 12.68
cold soak, 23 days after maceration 1510 13.34
Grenache no flash détente 30.8 6.3 [68]
flash détente, 95 °C for 6 min, pressure > 100 mbar 383 4.1
Merlot no microwave-assisted extraction, after 5 days crush 100 ND [63]
microwave-assisted extraction, after 5 days crush 210 ND
no microwave-assisted extraction, after 14 days crush 500 ND
microwave-assisted extraction, after 14 days crush 650 ND
Maréchal Foch must, hot press at 65 °C 152.1 3.92 [23]
wine, hot press at 65 °C 103.9 3
must, 24 h cold soak 17 3.72
wine, 24 h cold soak 86.8 3.08
Corot noir must, hot press at 65 °C 158.4 5.3
wine, hot press at 65 °C 72 3.69
must, 24 h cold soak 39.7 3.72
wine, 24 h cold soak 145.7 3.88
Marquette must, hot press at 65 °C 156.3 4.66
wine, hot press at 65 °C 75 3.22