Antioxidant activity, phenolic compounds and colour of red wines treated with new fining agents

Authors

  • G. D. Dumitriu Viticulture and Oenology Department, University of Agricultural Sciences and Veterinary Medicine "Ion Ionescu de la Brad", Iași, Romania
  • V. V. Cotea University of Agricultural Sciences and Veterinary Medicine “Ion Ionescu de la Brad” Iași, Romania
  • R. A. Peinado Agricultural Chemistry Department, University of Córdoba, Córdoba, Spain http://orcid.org/0000-0002-0136-8793
  • N. López de Lerma Agricultural Chemistry Department, University of Córdoba, Córdoba, Spain http://orcid.org/0000-0001-8961-0216

DOI:

https://doi.org/10.5073/vitis.2018.57.61-68

Keywords:

red wines; alternative fining agents; mesoporous materials; antioxidant activity; colour.

Abstract

Nowadays the clarification and stabilization of red wines is generally done with conventional fining agents, like bentonite and activated coal, which pose a major challenge to environmental security and wastes management. This stimulated the use of many new techniques in order to discover alternative fining agents that don’t have negative influence on color, phenolic compounds and quality parameters. The aim of this research is to determine, how alternative fining agents, in different doses, affect antioxidant activity and colour parameters of 'Cabernet Sauvignon' red wines. Experimental material is from North-East Romania and was fined with mesoporous materials, bentonite and activated coal. Discriminant analysis classified 'Cabernet Sauvignon' wines according to the different fining agents based on total polyphenolic compounds and total antioxidant activity. Alternative fining agents, as mesoporous materials, have less impact on the colour and phenolic content of red wines in contrast to activated coal and bentonite treatments that can conduct to unsatisfying characteristics. Mesoporous materials are preferable and could be an exceptional adsorbent for polyphenolic compounds.

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Published

2018-04-12

Issue

Vol. 57 No. 2 (2018): Vitis

Section

Article

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