pTAN:IRPs

pTAN:IRPsThe Protein Precipitable Tannins to Iron Reactive Phenolics ratio (pTAN: IRP) is a useful metric for understanding extraction in skin macerated wines. Iron Reactive Phenolics extract readily from grape pulp whereas Protein Precipitable Tannins require alcohol, temperature, and movements to extract from the skins and seeds. Because of this, high production wines tend to have lower ratios whereas reserve tier wines generally have higher ratios. pTAN

aldehyde is present

It is the latent ability of IRPs to autoxidize through a cascading reaction called regenerative polymerization (Singleton et al

Whatever your methodology

Martini is a winery in Napa Valley that was purchased by E

Once extractable anthocyanins reach their peak

amino acids are approximately 1

Despite Pinot Noir’s tendency to extract low of concentrations of protein-precipitable tannins (0-600 ppm)

An assessment of the effects of wine volatiles on the perception of taste and astringency in wine

and Magnesium

we view free anthocyanins as finite and prioritize their stabilization over their preservation

but in practice this isn’t the best for structured red wines

Gaja's Pieve Santa Restituta is in Brunello di Montalcino