Resumo

NEL, A.P.. Tannins and anthocyanins: From their origin to wine analysis - A review. S. Afr. J. Enol. Vitic. [online]. 2018, vol.39, n.1, pp.1-20. ISSN 2224-7904.  http://dx.doi.org/10.21548/39-1-1503.

Anthocyanins and tannins are very important chemical compounds in the grape berry and the corresponding wine, as they greatly influence the colour, taste and maturation potential of the wine, as well as offer numerous health benefits. This review tries to establish the origin of anthocyanins and tannins by looking at metabolic pathways and attempting to establish a link between photosynthesis and the flavonoid biosynthetic pathway, the translocation thereof from leaves to berries, different methods to extract anthocyanins and tannins from wine and, in the end, the different analytical methods that can be used to analyse for anthocyanins and tannins.

Palavras-chave : Metabolic pathways; tannins; anthocyanins; analytical methods.

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