Investigation of the effect of gelatine, egg albumin and cross-flow microfiltration on the phenolic composition of Pinotage wine

► Fining, cross-flow microfiltration (CF) remove the same highly polymerized phenols. ► Cross-flow microfiltration removed the most colour, visible after even 3.5 months. ► Cross-flow microfiltration could replace fining for removal of astringent tannins. ► Only CF wines could be distinguished from control by discrimination testing.