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Effect of fining on the colour and pigment composition of young red wines.
Food Chem. 2014 Aug 15; 157:385-92.FC

Abstract

This work aimed to evaluate the effect of four fining agents on the colour and pigment composition of red wines of Tannat. The wines were analysed 15 days after fining and immediately after separation of sediments and bottling. Colour was evaluated by spectrophotometry and polyphenols were analysed by spectrophotometry and HPLC-DAD. The colour intensity of wine was significantly decreased by bentonite and egg albumin. The most remarkable effects on wine phenolic composition were produced by bentonite and gelatin, which significantly decreased anthocyanin and tannin concentrations, respectively. Results show that each fining agent has very different impact on the wine attributes, and their effects depended as well on the composition of the clarified wine. The use of non-traditional agents of fining, as vegetable proteins, may have less impact on the colour and anthocyanin content of red wines.

Authors+Show Affiliations

Facultad de Agronomía, Universidad de la República, Avda. Garzón 780, C.P. 12900 Montevideo, Uruguay. Electronic address: gustavogn.fagro@gmail.com.Facultad de Agronomía, Universidad de la República, Avda. Garzón 780, C.P. 12900 Montevideo, Uruguay.Instituto Nacional de Vitivinicultura, Dr. Pouey 463, Las Piedras, Uruguay.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

24679795

Citation

González-Neves, Gustavo, et al. "Effect of Fining On the Colour and Pigment Composition of Young Red Wines." Food Chemistry, vol. 157, 2014, pp. 385-92.
González-Neves G, Favre G, Gil G. Effect of fining on the colour and pigment composition of young red wines. Food Chem. 2014;157:385-92.
González-Neves, G., Favre, G., & Gil, G. (2014). Effect of fining on the colour and pigment composition of young red wines. Food Chemistry, 157, 385-92. https://doi.org/10.1016/j.foodchem.2014.02.062
González-Neves G, Favre G, Gil G. Effect of Fining On the Colour and Pigment Composition of Young Red Wines. Food Chem. 2014 Aug 15;157:385-92. PubMed PMID: 24679795.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of fining on the colour and pigment composition of young red wines. AU - González-Neves,Gustavo, AU - Favre,Guzmán, AU - Gil,Graciela, Y1 - 2014/02/24/ PY - 2013/11/21/received PY - 2014/02/12/revised PY - 2014/02/15/accepted PY - 2014/4/1/entrez PY - 2014/4/1/pubmed PY - 2015/10/27/medline KW - Anthocyanins KW - Fining KW - Tannat KW - Tannins KW - Wine SP - 385 EP - 92 JF - Food chemistry JO - Food Chem VL - 157 N2 - This work aimed to evaluate the effect of four fining agents on the colour and pigment composition of red wines of Tannat. The wines were analysed 15 days after fining and immediately after separation of sediments and bottling. Colour was evaluated by spectrophotometry and polyphenols were analysed by spectrophotometry and HPLC-DAD. The colour intensity of wine was significantly decreased by bentonite and egg albumin. The most remarkable effects on wine phenolic composition were produced by bentonite and gelatin, which significantly decreased anthocyanin and tannin concentrations, respectively. Results show that each fining agent has very different impact on the wine attributes, and their effects depended as well on the composition of the clarified wine. The use of non-traditional agents of fining, as vegetable proteins, may have less impact on the colour and anthocyanin content of red wines. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/24679795/Effect_of_fining_on_the_colour_and_pigment_composition_of_young_red_wines_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(14)00237-4 DB - PRIME DP - Unbound Medicine ER -