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Abstract
Two fining agents (bentonite and gelatin) have contributed to the reduction of colour of Pinot Noir wine of different ages. Bentonite caused more significant changes in the colour of young wines. Colour intensity, coloured anthocyanin forms, and polymers were reduced to a greater extent, while colourless anthocyanins and total phenolic substances were reduced to a lower extent. Smaller changes in coloured substances resulted from wine treatment with gelatin. The intensity of the share of yellow colour decreased and the intensity of the share of red colour, together with dA% value, increased. The influence of bentonite on the colour of the wine decreased while the influence of gelatin increased with wine ageing.
