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The aim is to analyze the content of condensed tannins in grapes and their effect on astringency using HPLC.

January 17, 2026Food Science and PreservationOpen Access

HPLC analysis of grape berry condensed tannin affecting astringency

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Analyzes how condensed tannins affect astringency in grapes, highlighting the extraction method effectiveness.

The aim is to analyze the content of condensed tannins in grapes and their effect on astringency using HPLC.
Used high performance liquid chromatography (HPLC) for qualitative and quantitative analysis.
Extracted samples from grape skin, berry, and flesh using various methods including solvent extraction.
Separated and detected tannins, focusing on monomeric and dimeric forms.
Condensed tannins were more concentrated in grape skin than in berry and flesh.
Higher concentrations of catechin and dimeric procyanidin B1 found in the samples.
Effective detection of tannins increased with longer extraction times.

Bai et al. (2025) studied this question.

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