Total Anthocyanins (tANT)

Total Anthocyanins (tANT)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). Total Anthocyanins (tANT) accounts for both free and bound anthocyanins in wine and is measured at pH 1. 8 when the flavylium cation is fully pigmented. At wine pH (pH 3 4) the human eye can only see about 10 30% of the free anthocyanins, but bound anthocyanins

astringency

If wines cool rapidly post-fermentation

Blend: Nebbiolo

Blend: 100% Sangiovese

Protein-Precipitable Tannins (pTAN) are grape and stem derived tannins that react with saliva and are responsible for structure

It is important to note that tannins are much more stable and persistent than free anthocyanins in wine

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

23% Cabernet Franc

which offer excellent drainage and encourage deep root growth

and negative b* being blue

the true levels of molecular sulfur in red wines have proven to be less than reported due to sulfur binding to Free Anthocyanins

It’s important to remember that all wine macerations are partial extractions