Phenolics are a widely recognized, fundamental quality component of grapes and wines. They are responsible for key wine properties, including color, bitterness, astringency, and longevity. Although many methods are available for measuring grape and wine phenolics, few are suited for rapid, routine analyses in a winery laboratory setting. All current published methods that are within the economic realm of routine winery use require a spectrophotometer. This review concentrates on the spectrophotometric methods designed to measure different phenolic components in grapes and wines, including tri-stimulus, total phenolics, protein precipitable tannins, and color components.
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Harbertson et al. (2006) studied this question.