ISHS Acta Horticulturae 754: International Workshop on Advances in Grapevine and Wine Research
THE EFFECT OF CLARIFICATION ON COLOUR, CONCENTRATION OF ANTHOCYANINS AND POLYPHENOLS IN RED WINE |
| Authors: | J. Balík, J. Tříska, N. Vrchotová, M. Kyseláková, J. Veverka, J. Totušek, D. Lefnerová |
| Keywords: | clarifying agents, red wine, polyphenols, anthocyanins, colour parameters |
| DOI: | 10.17660/ActaHortic.2007.754.75 |
| Abstract:
Effects of different doses of various clarifying agents on the content of phenolic substances in young red wines were studied. Experiments were carried out with the Saint Laurent variety. Altogether six clarifiers applied in two different doses were tested (bentonite, gelatine, PVPP, casein, egg white and silica-gel). Concentrations of total polyphenols ranged, from 1 782 mg.L-1 to 2 210 mg.L-1 and the highest total losses were recorded after the application of PVPP. The losses of gallic acid were the lowest while those of resveratrol were the highest (72 % to 94 %). On the other hand, clarification with egg white reduced at most the content of catechin and epicatechin (by 71 % - 73 %). The original concentration of anthocyanins (213 mg.L-1) was decreased at most after the application of egg white but the total colour intensity of these red wines increased. An increased share of polymeric forms of anthocyanins in the final colour of red wines was observed in all variants of this experiment. | |
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