Effect ot the adition of bentonite and polyvinylpolypyrrolidone on the colour and long-term stability of red wines

• Autores: Rocío Gil Muñoz, Adrián Martínez Cutillas, María Encarnación Gómez Plaza, José María López Roca, María Luisa de la Hera Orts
• Localización: Journal of wine research, ISSN 0957-1264, Vol. 11, Nº 3, 2000, págs. 223-231
• Idioma: inglés
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• Resumen

  • The effect of the fining agents bentonite and polyvinylpolypyrrolidone (PVPP) on wine phenolics and colour characteristics has been studied, and the characteristics compared with those of an untreated wine. The use of fining agents resulted in lower concentrations of hydroxycinnamic derivatives, procyanidins and flavan-3-ols but higher concentrations of monomeric anthocyanins. The addition of fining agents in the pre-fermentative phase may partially prevent the disappearance of anthocyanins through the elimination of solids to which they could be fixed. The evolution of the wine characteristics was followed during 12 months' storage and it was observed that clarified wines maintained the differences from the untreated wine during the storage time. At the end of the experiment, clarified wines, especially the wine clarified with PVPP, had a higher monomeric and ionised anthocyanin content.