Influence Of Age On Red Wine Colour During Fining With Bentonite And Gelatin

Figures & data

Table 1 Some relevant analytical parameters in the control wines

		Variants
Parameter	Wine A (6 months old)	Wine B (18 months old)	Wine C (42 months old)
pH	3.22 ± 0.03	3.32 ± 0.02	3.43 ± 0.02
Free SO2 (mg/L)	14.3 ± 0.58	17.3 ± 0.61	8.0 ± 0.42
Total phenols (A280)	24.2 ± 0.87	22.7 ± 0.77	18.4 ± 0.67

Table 2 Influence of fining agents for fining of red wines on changes of certain colour parameters

			Treatments
Colour parameters	T0	T1	T2	T3	T4	T5
Wine A
Colour intensity	0.465 ± 0.0062^a *	0.413 ± 0.006 ^c	0.378 ± 0.0036 ^d	0.338 ± 0.0026 ^e	0.431 ±0.0265 ^b	0.425 ±0.0026 ^b
Nuance	0.628 ± 0.0057 ^b	0.666 ± 0.0056 ^a	0.684 ± 0.0050 ^a	0.678 ± 0.0139 ^a	0.618 ± 0.0047 ^c	0.606 ± 0.0042 ^d
Free antocyanins	166.2 ± 1.201 ^a	142.6 ± 0.346 ^d	133.1 ± 0.854 ^e	128.0 ± 0.265 ^f	154.6 ± 0.557 ^b	149.6 ± 0.458 ^c
Coloured antocyanins	27.77 ± 0.208 ^a	22.30 ± 0.1000 ^d	20.70 ± 0.173 ^e	18.60 ± 0.100 ^f	26.40 ± 0.173 ^b	25.60 ± 0.173 ^c
Colourless anthocyanins	138.43 ± 1.002 ^a	120.30 ± 0.361 ^d	112.40 ± 0.700 ^f	109.40 ± 0.361 ^e	128.20 ± 0.721 ^b	124.00 ± 0.600 ^c
Polymers	22.40 ± 0.173 ^a	19.10 ±0.100 ^d	16.80 ± 0.100 ^e	14.70 ± 0.100 ^f	21.10 ±0.100 ^b	20.17 ± 0.058 ^c
IFC	25.50 ±0.100 ^a	23.20 ± 0.100 ^d	22.90 ± 0.100 ^e	22.57 ± 0.058 ^f	24.00 ± 0.100 ^b	23.70 ± 0.100 ^c
Wine B
Colour intensity	0.347 ± 0.0046 ^a	0.319 ± 0.0026 ^b	0.282 ± 0.0026 ^c	0.272 ± 0.0040 ^e	0.318 ± 0.0036 ^b	0.306 ± 0.0030 ^d
Nuance	0.705 ± 0.0044 ^e	0.736 ± 0.0035 ^c	0.759 ± 0.0044 ^b	0.780 ± 0.0036 ^a	0.694 ± 0.0046 ^de	0.689 ± 0.0040 ^d
Free antocyanins	98.50 ± 0.173 ^a	85.70 ± 0.100 ^c	81.00 ±0.265 ^d	73.10 ±0.265 ^e	89.90 ±0.200 ^b	85.90 ± 0.173 ^c
Coloured antocyanins	15.80 ±0.100 ^a	13.40 ± 0.100 ^c	12.50 ± 0.100 ^d	11.40 ±0.100 ^e	14.33 ± 0.115 ^b	13.65 ± 0.050 ^c
Colourless anthocyanins	82.70 ± 0.100 ^a	72.30 ±0.100 ^c	68.50 ±0.173 ^d	61.70 ±0.200 ^e	75.57 ± 0.231 ^b	72.25 ± 0.218 ^c
Polymers	21.20 ±0.100 ^a	18.40 ±0.100 ^c	16.30 ±0.100 ^d	14.37±0.058 ^e	19.30 ±0.173 ^b	18.50 ±0.100 ^c
IFC	23.60 ±0.100 ^a	21.60 ± 0.100 ^b	21,27 ±0,058 ^e	21.00 ±0.100 ^c	21,07 ±0,058 ^ce	20.53 ±0,058 ^d
Wine C
Colour intensity	0.241 ± 0.0046 ^a	0.227 ± 0.0026 ^b	0.220 ± 0.0015 ^b	0.211 ± 0.0023 ^c	0.211 ± 0.00265 ^c	0.202 ± 0.0015 ^d
Nuance	0.902 ± 0.0044 ^d	0.920 ± 0.0040 ^c	0.932 ± 0.0045 ^b	0.948 ± 0.0053 ^a	0.885 ± 0.0010 ^e	0.875 ± 0.0026 ^e
Free antocyanins	40.20 ± 0.173 ^a	35.77 ± 0.153 ^d	33.77 ± 0.0577 ^e	32.60 ± 0.100 ^f	36.97 ± 0.115 ^b	36.53 ± 0.0577 ^c
Coloured antocyanins	8.97 ± 0.0577 ^a	7.73 ± 0.058 ^d	7.40 ± 0.100 ^e	7.03 ± 0.0577 ^f	8.43 ± 0.0577 ^b	8.07 ± 0.058 ^c
Colourless anthocyanins	31.23 ± 0.153 ^a	28.07 ± 0.0577 ^c	26.37 ± 0.058	25.57 ± 0.058	28.57 ± 0.058 ^b	28.43 ± 0.0577 ^b
Polymers	13.60 ± 0.100 ^a	12.37 ± 0.0577 ^b	12.03 ± 0.058 ^c	11.63 ± 0.0577 ^d	11.73 ± 0.0577 ^d	11.20 ±0.100 ^e
IFC	18.40 ± 0.100 ^a	17.17 ± 0.0578 ^b	17.03 ±0.0578	16.67 ±0.0577 ^c	17.20 ±0.100 ^b	16.87 ± 0.058 ^bc
*Mean values of 3 determinations ± standard deviation.
^a–fMeans within a row followed by different superscript letter are significantly different (P < 0.05).

Table 3 Intensity of yellow (A ₄₂₀%), red (A ₅₂₀%), blue (A ₆₂₀%) colours, and spectrum form (dA%) of examinated wine

			Treatments
Colour parameters	T 0	T 1	T 2	T 3	T 4	T 5
Wine A
A 420%	35.5 ± 1.33	36.8 ± 1.16	37.5 ± 1..31	38.0 ± 0.41	35.2 ± 0.36	34.9 ± 0.44
A 520%	56.5 ± 0.65	55.2 ± 1.06	54.7 ± 0.97	54.4 ± 0.63	57.0 ± 0.57	57.5 ± 0.44
A 620%	8.0 ± 0.25	8.0 ± 0.33	7.8 ± 0.37	7.6 ± 0.37	7.8 ± 0.39	7.6 ± 0.41
dA%	61.51 ± 0.98	59.45 ± 0.87	58.61 ± 0.79	58.04 ± 0.96	62.22 ± 1.04	63.10 ± 1.31
Wine B
A 420%	37.67 ± 0.54	38.62 ± 0.61	39.44 ± 0.73	40.14 ± 0.81	37.33 ± 0.94	37.22 ± 0.65
A 520%	53.39 ± 1.19	52.50 ± 0.28	51.94 ± 0.36	51.45 ± 1.51	53.80 ± 0.58	54.02 ± 0.74
A 620%	8.96 ± 0.33	8.88 ± 0.52	8.62 ± 0.61	8.46 ± 0.55	8.87 ± 0.69	8.76 ± 0.46
dA%	56.33 ± 1.01	54.76 ± 1.25	53.74 ± 1.44	52.77 ± 0.75	57.06 ± 0.87	57.44 ± 0.96
Wine C
A 420%	42.31 ± 0.34	42.86 ± 0.41	43.14 ± 0.53	43.59 ± 0.66	41.97 ± 0.94	41.75 ± 0.68
A 520%	46.90 ± 0.55	46.58 ± 0.76	46.29 ± 0.69	45.98 ± 0.77	47.43 ± 0.89	47.69 ± 1.15
A 620%	10.79 ± 0.34	10.56 ± 0.51	10.57 ± 0.44	10.43 ± 0.51	10.60 ± 0.62	10.56 ± 0.71
dA%	43.40 ± 0.51	42.66 ± 0.63	42.00 ± 0.46	41.26 ± 0.49	44.58 ± 0.78	45.16 ± 0.69

Figure 1 Impact of fining agents on the changes phenolic composition in Pinot Noir (6 months old) (color figure available online).

Figure 3 Impact of fining agents on the changes phenolic composition in Pinot Noir (42 months old) (color figure available online).

Figure 2 Impact of fining agents on the changes phenolic composition in Pinot Noir (18 months old) (color figure available online).

Table 4 Influence of red wine fining on proportional representation of certain anthocyanins

		Anthocyanins (%)
Variants	Treatments	Dp 3-G	Cn 3-G	Pt 3-G	Pn 3-G	Mv 3-G
Wine A	T 0	7.1	2.3	9.1	20.0	61.5
	T 1	65	1.7	8.4	20.3	63.1
	T 2	5.8	1.2	7.9	20.9	64.2
	T 3	5.1	0.8	7.2	21.4	65.5
	T 4	6.9	2.2	8.9	20.1	61.9
	T 5	6.8	2.0	8.6	20.4	62.2
Wine B	T 0	3.6	0	5.2	19.2	72.0
	T 1	3.4	0	4.8	19.3	72.7
	T 2	3.0	0	4.5	19.5	73.0
	T 3	2.6	0	4.0	19.8	73.6
	T 4	3.2	0	4.9	19.4	72.5
	T 5	3.0	0	4.6	19.5	72.9
Wine C	T 0	0	0	0	14.0	86.0
	T 1	0	0	0	13.7	86.3
	T 2	0	0	0	13.2	86.8
	T 3	0	0	0	12.7	87.3
	T 4	0	0	0	13.6	86.4
	T 5	0	0	0	13.0	87.0