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Comparison of fining red wines with purified grape pomace versus commercial fining agents: effect on wine chromatic characteristics and phenolic content
Author(s) -
JiménezMartínez María Dolores,
BautistaOrtín Ana Belen,
GilMuñoz Rocio,
GómezPlaza Encarna
Publication year - 2019
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13881
Subject(s) - pomace , winemaking , chemistry , wine , food science , anthocyanin , tannin , proanthocyanidin , winery , wine color , polyphenol , organic chemistry , antioxidant
Summary The large quantity of grape pomace (seeds, skin, and peduncle) produced during the winemaking process can be a problem and the search for procedures which could permit their valorisation is considered an important issue. This study investigates the use of purified grape pomace as a fining agent for reducing the level of some wine phenolic compounds, especially tannins. For this, purified grape pomace was applied to three young red wines of different phenolic composition and the results were compared with the effect of some common commercial fining agents. The results demonstrated that grape pomace can be used to decrease the wine tannin content with similar results to those obtained with casein, while also reducing anthocyanin content although to a similar extent to when bentonite is used. The effect of purified Monastrell grapes pomace is similar in the three different studied wines although it affected the most to wines with high monomeric anthocyanin content.