The Effect of Clarification on Colour, Concentration of Anthocyanins and Polyphenols in Red Wine

Balík, Josef; Kyseláková, Marie; Veverka, Jaromír; Tříska, Jan; Vrchotová, Naděžda; Totušek, Jiří; Lefnerová, Danuše

doi:10.17660/actahortic.2007.754.75

Cited by 2 publications

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“…As compared with data published by Balík et al (2007) total anthocyanin pigments in red wines treated with egg white and a simultaneous increase in the overall intensity of wine colour, the results of this study indicated a decrease in the content of anthocyans in red and rosé wine samples treated with the highest dose of egg white (in average by 4.7 % and 4.2 %, respectively) as well as a simultaneous decrease in the intensity of wine colour. In this study, the best results were obtained a er the application of the highest dose of the mixture silica gel plus gelatine (i.e.…”

Section: : Comparison Of Changes In Colour Intensity Of Clarified Resupporting

confidence: 73%

Evaluation of changes in colour properties of clarified red and rosé wines

Tománková¹,

Balík²,

Dulovcová³

2013

Acta Univ. Agric. Silvic. Mendelianae Brun.

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Effects of some selected clarifying agents on the colour of red and rosé wines were investigated. Selected clarifying agents were added in various doses to young red and rosé wines. Total monomeric anthocyanins and total polyphenols were estimated in all treated wine samples, as well as the colour intensity, hues and parameters CIE L*a*b*. In accordance with our expectations, contents of anthocyanins were decreased in all samples treated with clarifying agents. The most marked loss of total monomeric anthocyanins was observed after the application of bentonite. As compared with red wine samples, the percentage losses in luminance values (i.e. in colour intensity) of rosé wines were higher and the resulting values were significantly dependent on the variety. In red wines, the content of polyphenols was very markedly decreased after the application of the highest dose of casein while in rosé wine samples the most marked decrease in the content of polyphenols was observed after the application of the preparation polyvinylpolypyrrolidon.

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Section: : Comparison Of Changes In Colour Intensity Of Clarified Resupporting

confidence: 73%

Evaluation of changes in colour properties of clarified red and rosé wines

Tománková¹,

Balík²,

Dulovcová³

2013

Acta Univ. Agric. Silvic. Mendelianae Brun.

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“…According to Wu et al [ 24 ], the removal of 14% juice at crushing had no significant influence on the extraction of total non-anthocyanin phenolics and flavan-3-ols in Cabernet Sauvignon wine after aging. The study of Balík et al [ 32 ] showed that Saint Laurent red wines treated with 0.25 g/L or 1 g/L of bentonite led to a decrease in (+)-catechin and (−)-epicatechin content. The contradictory data might be due to the type of bentonite (e.g., sodium or calcium) used in the studies, which impacted the content of flavanols in treated wines differently [ 33 ].…”

Section: Resultsmentioning

confidence: 99%

Effects of Saignée and Bentonite Treatment on Phenolic Compounds of Marquette Red Wines

Cheng

Watrelot

2022

Molecules

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To improve the phenolic extraction and color stability of red wine made from cold-hardy grapes, two winemaking practices, saignée and bentonite, were applied separately and in combination on Marquette grapes at crushing. The effects of these winemaking strategies on Marquette wine’s basic chemical properties, monomeric and polymeric phenolic compounds were studied, as well as the development of color characteristics from crushing to 5 months of aging. The saignée (9% juice run-off) treatment showed little impact on the phenolic content of the finished wine, but showed an increase in color intensity. A hue shift towards an orange-yellow tone was observed in the bentonite-treated wines, which was associated with a loss of monomeric anthocyanins. The combination of saignée and bentonite showed less impact on removing anthocyanins and wine color, and increased phenolics content, therefore improving the extraction of non-anthocyanins monomeric phenolics. Although this combination treatment led to the highest concentration of tannin content after pressing, this difference between the control and other treatments disappeared over time. These results suggested that the interactions between tannins and other wine compounds still occur after removing proteins in Marquette wines.

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The Effect of Clarification on Colour, Concentration of Anthocyanins and Polyphenols in Red Wine

Cited by 2 publications

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Evaluation of changes in colour properties of clarified red and rosé wines

Evaluation of changes in colour properties of clarified red and rosé wines

Effects of Saignée and Bentonite Treatment on Phenolic Compounds of Marquette Red Wines

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