Comparative study of browning and flavan-3-ols during the storage of white sherry wines treated with different fining agents
✍ Scribed by Baron, Rosario; Mayen, Manuel; Merida, Julieta; Medina, Manuel
- Publisher
- John Wiley and Sons
- Year
- 2000
- Tongue
- English
- Weight
- 110 KB
- Volume
- 80
- Category
- Article
- ISSN
- 0022-5142
No coin nor oath required. For personal study only.
✦ Synopsis
White sherry wines were treated with three ®ning agents (activated charcoal, PVPP and Riduxhigh), in addition to an initial treatment with casein and bentonite, in four different combinations. The wines were stored at 20 or 30 °C for 1 year with a view to examining changes in their ¯avan-3-ol fraction and differences in their degree of sensitivity to browning. Flavan-3-ol monomers and dimers, as well as browning measured as absorbance at 420 nm, increased during storage in all the wines. After this period the wines treated with ®ning agents containing activated charcoal, PVPP and Riduxhigh exhibited less marked browning, with no signi®cant differences among them at both 20 and 30 °C. However, taking into account the higher initial colour of bottled wines treated with Riduxhigh in relation to those treated with activated charcoal or PVPP, this ®ning agent showed higher capacity to control browning.