Analysis of the impact of fining agents types, oenological tannins and mannoproteins and their concentrations on the phenolic composition of red wine

• Published in: Food science & technology Vol. 83; pp. 101 - 109
• Main Authors: Ghanem, C., Taillandier, P., Rizk, M., Rizk, Z., Nehme, N., Souchard, J.P., El Rayess, Y.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 15.09.2017; Elsevier
• Subjects: Anthocyanins; Antioxidant activity; Chemical and Process Engineering; Chemical engineering; Chemical Sciences; Engineering Sciences; Fining agents; Mannoproteins; Tannins; Fining agents; Anthocyanins; Tannins; Mannoproteins; Antioxidant activity

This paper aimed to evaluate and analyze the effect of five fining agents, commercial tannins and mannoproteins on the pigment, color and tannins composition of a Cabernet Sauvignon red wine. The wines were analyzed 2 d after treatment and immediately after separation of sedimentation. Color was eva...