Adjuvants and additives for the colloidal stabilization of red wines without the use of cold

Open Access

Table 3

Barbera wine. Average values of turbidity, colloidal stability and shock tests for the control wine and the theses treated with adjuvants, after bottling and after 6 months of bottle aging. ANOVA and Tukey’s test results. Different letters along the column discriminate the theses significantly different from one another (p<0.05; Tukey’s test).

	Theses	Turbidity (NTU)	Colloidal stability test (ΔNTU)	Shock test (ΔNTU 24h)	S hock test (ΔNTU 7d)
After bottling	Control	0.96 b	29.2 b	1.34 b	10.56 b
	BenCa	0.21 a	11.20 ab	0.09 c	3.18 a
	BenNa	0. 39 a	1.69 a	0.00 c	0.02 a
	CMC	0.28 a	113.8 c	2.40 a	20.46 c
	Gel_fr	0.06 a	27.30 b	0.30 c	13.75 b
	Gel_cal	0.06 a	13.05 ab	0.17 c	12.41 b
	Ittcolla	0.13 a	25.0 ab	0.74 bc	13.26 b
	chitosano	0.38 a	22.9 ab	0.74 bc	10.89 b
	PVIPVP	0.34 a	20.2 ab	0.89 bc	11.99 b

	F	6.8	53.5	17.3	43.2
	sign	**⁽¹⁾	***	***	***

After 6 months of bottle aging	Control	2.30 b	34.70 c	6.10 d	6.09 ab
	BenCa	0.40 a	3.22 a	0.10 a	10.28 abc
	BenNa	0.26 a	1.77 a	0.00 a	0.03 a
	CMC	12.10 c	94.92 d	0.00 a	15.60 bc
	Gel_fr	0.61 a	10.62 ab	1.88 ab	11.05 bc
	Gel_cal	0.60 a	1.12 a	1.65 ab	14.49 bc
	Ittcolla	0.85 a	19.79 b	3.19 bc	17.32 c
	chitosano	0.83 a	18.54 b	4.88 cd	10.57 bc
	PVIPVP	0.40 a	9.40 ab	3.11 bc	9.41 abc

	F	829	161	19.9	7.9
	sign	***⁽¹⁾	***	***	**

⁽¹⁾

Significance: ** and *** represent significance at p≤ 0.01 and 0.001 respectively.

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