The effect of clarirification on colour, concentration of anthocyanins and polyphenols in red wine
| Title in English | effect of clarirification on colour, concentration of anthocyanins and polyphenols in red wine |
|---|---|
| Authors | |
| Year of publication | 2007 |
| Type | Article in Proceedings |
| Conference | ISHS Acta Horticulturae 754 : International Workshop on Advances in Grapevine and Wine Research |
| MU Faculty or unit | |
| Citation | |
| Web | http://www.actahort.org/books/754/754_75.htm |
| Field | Food production |
| Keywords | claryfying agens red wine polyphenols anthocynins method |
| Description | Effects of different doses of various clarifying agens onthe content on phenolic substances in young red wines were studed. The orginal concentration of anthocyanins (213 mg/l)was decreased at most after the application of egg white but the total colour intensitz of these red wines increased. An increased share of polymeric forms of anthocyanins in the final colour of red wines was observed in all variants of this experiment. |