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

- Evaluation of fining agents, tannins and mannoproteins impact on phenolic composition of red wines.
- Most significant decrease of anthocyanins obtained after bentonite treatment.
- Higher negative impact of PvPP and casein on tannins.
- Little effect of fining agents on 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 evaluated by spectrophotometry and polyphenols were analyzed by spectrophotometry and HPLC-DAD. The results showed that all treatments affected the phenolic contents of the wine. The most remarkable effects on phenolic composition were produced by bentonite and Polyvinylpolypyrrolidone (PvPP) + potassium caseinate which significantly decreased anthocyanins and tannins concentrations, respectively. The use of vegetable protein and gelatin has a less impact on the color and phenolic contents of red wines. The antioxidant activity was little affected by treatments except the addition of tannins that increased it. Principal components analysis demonstrates the importance of a low concentration of agents for high total polyphenol levels.