Iron-Reactive Phenolics (IRPs)

Iron-Reactive Phenolics (IRPs)Figure 1. WINEXRAY's representative phenolic profile of a 21 day macerated Bordeaux varietal fermentation (The Future of Winemaking: Honoring the Vision of Professor Roger Boulton, 2022). Iron Reactive Phenolics (IRPs) are powerful antioxidants that we use to represent non pigmented phenolics in wine. The assay is most comparable to the Total Phenolics Index (TPI), with IRPs consisting of tannins and several different families of non flavonoid

although the timing of tartaric acid addition is important because its esterification at higher temperatures significantly influences the integration of its hard acidity (Edwards et al

there would be roughly nine times as many phenolate ions than at pH 3

This is because oxygen also plays a critical role in modulating astringency by increasing tannin polarity and therefore decreasing astringency

and at 20% ABV

Extractable anthocyanins are a profound metric for understanding color potential

is the phenolic backbone from which skin-macerated wines are built

Friction Force Spectroscopy as a Tool to Study the Strength and Structure of Salivary Films

there is a higher concentration of acids in wine than will be measured by titration due to the exchange of Hydrogen Ions for Potassium as well as other metal cations like Calcium

modulating astringency means increasing tannin polarity

and oxidation derived from balanced grape and wine production

revitalized an abandoned vineyard in Riparbella to create wines focusing on sustainability and biodiversity

Blend: Gringet